Three Essential Methods for Making Cocktails
(And Why They Matter)
Unlock the “why” behind every great drink.
When people think about cocktails, they often focus on ingredients—what spirits, what syrups, what garnishes. But there’s another element that’s just as important to flavor: how the cocktail is built.
Every drink falls into one of three main building methods: shaken, built, or stirred. Each method changes the final drink’s texture, temperature, dilution, and overall balance. It’s not just about style—it’s about science.
Let’s break them down.
Shaken Cocktails
What It Is:
Shaking a cocktail means combining ingredients with ice in a shaker tin and giving it a vigorous, full-body shake (we’re talking 10–15 seconds). You’ll strain the chilled, diluted drink into your glass—either over fresh ice or served up.
Why We Shake:
The primary goal is aeration. When you shake, you’re not just chilling the drink—you’re introducing tiny air bubbles that create a light, frothy texture, and mellow out the harshness of some ingredients. You’re also allowing ingredients like citrus juice and sugar to fully integrate with the spirits.
When to Shake:
Use this method when your drink contains fruit juices, egg whites, or creamy liqueurs—basically anything cloudy or opaque.
Examples:
Daiquiri
Margarita
Whiskey Sour
Cosmopolitan
Clover Club
Tools You Need:
Cocktail shaker (Boston or cobbler)
Hawthorne or fine mesh strainer
Jigger for precise measurements
2. “Built” (or Built-in-the-Glass)
What It Is:
“Built” means making the drink right in the glass you’ll be serving it in—no shaking, no stirring, just adding ingredients over ice in sequence.
Why We Build:
This method is common for carbonated cocktails. The key here is retaining the bubbles, which can get lost if the drink is shaken or stirred. Building in a tall, narrow glass like a highball helps preserve the fizz with a smaller surface area and less disruption.
When to Build:
Use this method when your cocktail includes soda water, tonic, ginger beer, or other fizzy components.
Examples:
Mojito
Gin & Tonic
Paloma
Spritzes
Tools You Need:
Highball or Collins glass
Bar spoon (for a gentle stir)
Jigger
Pro Tip: Add ice first, then the spirits, then mixers—gently stir if needed. This keeps carbonation from flattening too soon.
3. Stirred Cocktails
What It Is:
Stirring involves gently mixing spirits with ice in a mixing glass or shaker tin using a bar spoon. The motion is smooth and deliberate, usually for 20–30 seconds.
Why We Stir:
Stirring is all about preserving complexity. Spirit-forward drinks—like a Negroni or Old Fashioned—have subtle flavors that can get “washed out” if shaken. Stirring maintains clarity while achieving the perfect chill and dilution.
When to Stir:
Use this method when your cocktail is made entirely of spirits—no juice, no fizz, no dairy. If it’s transparent, it probably gets stirred.
Examples:
Martini
Manhattan
Negroni
Old Fashioned
Boulevardier
Tools You Need:
Mixing glass or shaker tin
Bar spoon
Julep strainer or Hawthorne strainer
Jigger
Science Note: Stirring dilutes more slowly than shaking, allowing you to fine-tune the texture and flavor with more control.
Final Thoughts
Learning how a cocktail is built is just as important as what goes into it. Once you understand the reasons behind each method—aeration, carbonation, or clarity—you’ll not only improve your technique, you’ll start tasting the difference in every drink.
Curious to put this knowledge into action? Our classes are built around these principles—come shake, stir, and sip your way to cocktail confidence.
