The Boston Shaker

When should I stir a drink, and when should I shake it? This question has confused and intimidated far too many people— most people who are just getting into the world of cocktails know that sometimes you “should” do one, and sometimes you “should” do the other, but how do you know which?

Here’s a good general guideline: If a drink has citrus or cream, or egg, or some other thick or opaque ingredient, shake it. Shaking will generally chill the drink faster, and it doesn’t matter if the drink gets cloudy or frothy because— well, it was going to be cloudy or frothy anyway! If the drink has mostly boozy ingredients— like a Martini or a Manhattan— stir. Stirring takes a little longer, but it will get your drink just as cold and add the right amount of water, while retaining the clarity and preventing a surfeit of froth or little shards of ice floating in your drink.

All that being said, some people want an ice-cold Martini that has little flecks of ice in it. At the end of the day, the best drink is the one you enjoy the most. But if you’ve been shaking your Manhattans or Martinis— give stirring a try. You might like it.