Shaking, Stirring and More

For drinks with citrus, dairy, egg or dense syrups. Shaking chills, dilutes and aerates, giving a light, frothy texture. Shake hard for about 10 to 15 seconds, until the tin is frosted.

For spirit-only drinks like the martini, manhattan or negroni. Stirring chills and dilutes without aeration, keeping a silky, clear texture. About 20 to 30 seconds with cold, dry ice is usually enough.

Building means pouring straight into the glass over ice: highballs like the paloma or michelada. Throwing pours the drink between two tins from a distance; it aerates more than stirring but less than shaking, great for fortified wines and some classics. Rolling gently pours between tins, useful when you don't want foam, as with tomato juice.

Blending with ice makes frozen drinks; measure the ice so you don't water it down. Swizzling uses crushed ice in a tall glass, spinning a swizzle stick or bar spoon between your palms until the glass frosts: a tropical-drink staple.