Stir and Shake
There is a general rule that you stir spirit-forward cocktails and shake those with a citrus component. The inherent object of either method is to chill the cocktail, however, you also want to introduce the right amount of dilution for optimal flavor. Watering down your drink may seem odd, but there is an entire science behind it. At the risk of oversimplifying, regardless of how you enjoy your cocktail — be it “up” or “on the rocks” — not only is it important to chill and dilute the cocktail, but using the proper method (and tools) to do so is as well.
Stirring gives you the ultimate control over the cooling and dilution of your cocktail with a deliberate, consistent circular motion I typically reserve for “up” cocktails (Manhattan, Martini). The mixing glass is a vessel to combine all of the cocktail ingredients with ice. Though you can find some very expensive crystal mixing glasses, for most, a mixing glass made out of glass will prove to be more than sufficient. Additionally, you will want to get your hands on a proper bar spoon. Optimal for stirring, the groves winding down the long stem helps limit the splashing and can be used to layer (having ingredients sink to the bottom or float across the top) your cocktail in the glass!
Shaking, on the other hand, refers method of mixing your cocktail ingredients vigorously with ice in a shaker by, well… shaking it (Gimlet). Two of the most common types of shaker are the Cobbler and Boston. The Cobbler style shaker is preferable for convenience as an all-in-one design consisting of the canister, lid with built-in strainer, and cap. This is what I would imagine most people think of when they hear “shaker”, however, a word of caution; after shaking with ice, the seal between the lid and the canister can become so strong (specifically in the metal-on-metal designs) that it can be challenging to disassemble. On the other hand, Boston style shakers are the small and large metal cups that when forced together (you’ll want to give it a good smack) create a secure seal. This style is much easier to detach its components from one another because the seal can be easily broken by simply shifting the smaller cup to a different position. For that reason, these tend to be the preferred shaker of many bartenders. No matter which shaker you prefer, they will both do the trick.
Both methods require a strainer — a necessary tool for any at-home bar — to hold back the ice and any debris from making it into the cocktail glass. Like shakers, there are multiple styles, but I prefer to use the Hawthorne strainer because it can fit different sized canisters and mixing glassware. It doesn’t hurt to also have a hand-held fine mesh strainer close by to filter out the stubborn pulp and debris from your cocktail.
