Shaking Technique Is Not That Important: Focus on Consistency | Tin on Tin

I’ve been behind the stick for about seven years now. In that time, I’ve worked with all kinds of bartenders and managers, and I’ve visited hundreds of cocktail bars across Europe. One thing I’ve learned?

Shaking Technique Is Not That Important: Consistency does!

Sure, shaking looks cool — and yes, every bartender has their signature move. From the “chicken wing dance” double shake to the “churning butter” hard vertical shake, everyone brings their own flair. But when it comes down to it, the actual technique matters far less than consistency.

Let me explain.

My Shaky Beginnings

When I started bartending, my shake could best be described as scared of my own shaker. Arms fully extended, shaking below my chest — it was neither sexy nor rhythmic. My manager loved to make fun of me.

Over time, my style improved, but one thing stayed the same: I focused on consistency rather than style.

Unless you’re making drinks like an espresso martini (where a vigorous shake is needed to whip up that silky foam), the final product depends much more on rhythm, strength, and ice than on whether you shake one-handed, two-handed, or with fancy flair.

1. Rhythm

It doesn’t matter if you shake up and down, side to side, or diagonally. What matters is rhythm.

Think of it like music: I “count” my shakes without really counting. The rhythm helps me keep a consistent strength so every drink comes out the same.

2. Strength

Shaking strength varies from bartender to bartender:

• Some shake hard — 80% of full strength.

• Some shake softer, with a smoother flow.

Both are fine, but consistency is key. Why? Because strength affects dilution and temperature.

Here’s a rough guide for a 15-second shake:

• Hard Shake

  • Dilution: ~2.5–3 cl

  • Final Temp: –5°C to 0°C

  • Texture: Frothy, aerated

• Medium Shake

  • Dilution: ~2–2.5 cl

  • Final Temp: ~0°C

  • Texture: Light aeration

• Soft Shake

  • Dilution: ~1.5–2 cl

  • Final Temp: 1–2°C

  • Texture: Minimal aeration

3. Ice

Ice quality makes a huge difference.

• I’ve worked with everything from double-frozen, rock-hard cubes to small, wet hotel ice. Each one affects your dilution and texture differently.

• Tempering ice (letting it sit at room temp before use) can make it less brittle — avoiding “slushy” whiskey sours.

• Big tip: Always fill the large tin of your shaker to the top with ice.

  • Less room for ice to smash against the walls = fewer cracks, better control over dilution.

  • Plus, the sound is smoother and less harsh — a win if you’re shaking in a small lounge bar where guests hear everything.

Final Thoughts

So don’t stress too much about your shaking style. Focus instead on:

• Consistent rhythm

• Steady strength

• Understanding your ice

That’s what really impacts your drinks.

At the end of the day, shaking is personal. Your style makes you you. But consistency makes you a better bartender.

💬 Got any shaking tips of your own? Drop them in the comments — I’d love to hear how you approach it.

Happy shaking! 🍸