Dry shake

A dry shake refers to shaking without ice, performed before the standard iced shake, in order to emulsify egg white or aquafaba. The absence of ice, and therefore of dilution, lets the proteins denature and trap air, forming a dense, stable foam. A second shake with ice then chills the drink. The Whiskey Sour and the Pisco Sour commonly rely on the technique for their frothy crown.