Technique
Dry shake
A dry shake is shaking a cocktail without ice, usually to whip egg white or aquafaba into a thick, silky foam before the real shake with ice.
In practice
Add everything to the shaker, seal it tightly and shake hard for about 10 seconds with no ice. Then add ice and shake again to chill and dilute. Without ice in the way, the egg traps more air, so the foam on top is thicker and lasts longer.
Drinks to try it with
Dry shake, in short
What does dry shake mean in cocktails?
A dry shake is shaking a cocktail without ice, usually to whip egg white or aquafaba into a thick, silky foam before the real shake with ice.