In the world of mixology, few debates are as iconic—or as misunderstood—as the one between stirring and shaking. While it may seem simple, the choice between the two can dramatically affect a cocktail’s flavor, temperature, clarity, and overall texture. Mastering this decision is essential to creating balanced and beautifully executed drinks. Here’s how to know, with confidence, when to stir and when to shake.

The classic rule of thumb is straightforward: Stir spirit-forward cocktails. Shake cocktails with juice, dairy, or eggs. 

But understanding why this rule exists empowers you to break it thoughtfully when appropriate.

Stirring is the technique of gently combining ingredients with ice to chill and dilute without aggressively aerating the mixture. It creates a silky, velvety texture and a crystal-clear appearance.

Stir when the cocktail is:

• Spirit-forward

• Clear in color

• Made only with alcohol or other thin, transparent modifiers

Examples of stirred cocktails:

• Martini

• Manhattan

• Old Fashioned

• Negroni (though this one is sometimes shaken by preference)

• Boulevardier

These drinks rely on preserving texture and clarity. Stirring prevents excess dilution and avoids the cloudy appearance that comes from shaking.

Why Stirring Works

Stirring:

• Chills efficiently without over-diluting

• Maintains clarity

• Produces a smooth, luxurious mouthfeel

• Allows nuanced flavors to remain distinct and layered

If a guest describes a cocktail as “watery,” “cloudy,” or “too thin,” improper shaking may be the culprit.

Shaking is vigorous, purposeful, and transformative. It rapidly chills ingredients, adds aeration, and emulsifies elements that stirring cannot combine.

Shake when the cocktail contains:

• Citrus juice (lemon, lime, grapefruit, etc.)

• Dairy (cream, milk, coconut cream)

• Egg whites or aquafaba

• Thick syrups or purées

• Multiple non-alcoholic components

Examples of shaken cocktails:

• Margarita

• Daiquiri

• Whiskey Sour

• Clover Club

• Espresso Martini

• Piña Colada

These drinks rely on texture—creamy, frothy, bright, or vibrant—and shaking creates the energy needed for proper aeration and emulsification.

Why Shaking Works

Shaking:

• Fully integrates ingredients of different densities

• Creates froth or foam when required

• Brightens citrus flavors

• Drops temperature quickly

• Adds a lively, refreshing texture

The result is a colder, more harmonious cocktail with balanced dilution and a visually appealing body.

Great bartenders know when to follow the fundamentals and when to break them. Here are a few nuanced situations:

1. Cocktails with both spirits and a touch of citrus: A drink like the Old Cuban or Paper Plane contains citrus but is sophisticated enough that its texture benefits from the lively shake.

2. Thick, spirit-only drinks using amari or liqueurs: An intensely viscous amaro or liqueur may blend better with shaking for proper dilution, especially if the drinker prefers a chilled, lighter body.

3. Guest/house preferences: Some bartenders shake Negronis for extra coldness and dilution. Some guests request shaken Manhattans for added smoothness. The key is intention—and letting flavor dictate the choice.

The choice between stir and shake is foundational, but it isn’t rigid. Understanding the why behind each method gives bartenders confidence and control, ensuring every cocktail is presented at its absolute best. Whether you’re mixing at home or behind a bar, mastering this simple decision elevates skill, enhances flavor, and transforms good cocktails into exceptional ones.