When to Shake and When to Stir
James Bond was so wrong when he asked for his martini “shaken, not stirred.” Deciding when to shake and when to stir a cocktail is an important part of mixology, and has a huge impact on a drink’s texture and appearance. Here are the ground rules for shaking or stirring, so you won’t make Bond’s same mistake again. Shaking
- When: Shake cocktails when they include fruit juices, cream liqueurs, simple syrup, sour mix, egg, dairy or other thick mixers.
Equipment
Cocktail shaker ($10), Hawthorne strainer ($4, the strainer with the metal spring on it).
- Why: Shaking adds tiny air bubbles into the mixture, making it easy to drink with a light texture. For drinks with fruit juice, it gives a frothy appearance, and for drinks with egg, it adds a foamy, meringue-like layer on top.
- Examples: Daiquiri, Whiskey Sour
Stirring
- When: Stir cocktails when they use distilled spirits or very light mixers. Many gin and whiskey cocktails are stirred because shaking might “bruise” the spirit.
Equipment
Bar spoon (set of 2 for $5), julep strainer ($5, the strainer that looks like a slotted spoon with holes in it).
- Why: No air bubbles to cloud the clarity of the drink. The stirred cocktail will have a silky texture and creamy feel. Stirring also maintains the aromas of the spirit.
- Examples: Manhattan, Mint Julep
Photo credit: gimmesomeoven.com
Knowing when to shake versus stir is one of those bartending fundamentals that pays off every time you step behind the home bar — a small distinction that makes a real difference in the final drink. Once you’ve got the technique down, Cocktail Builder is a great place to find classic cocktail recipes like the Manhattan or Daiquiri where these methods really shine.
Last modified on June 3, 2026
