When constructing a cocktail, the decision to shake, stir or build can make it either a gem or a dud. Here’s when to do what: 

When to shake:

Shake it up when working with egg, cream liqueurs, citrus or any other thick mixers. The aim is to create air bubbles to give the drink a light and frothy appearance.

Shake vigorously for 8 to 10 seconds, check the drink and then shake again if the ingredients are not yet combined. Once your concoction is ready, strain into a cocktail glass. Keep in mind that egg white drinks require up to 30 seconds of shaking to give them a meringue-like texture.

Drinks include: Cosmopolitans, Margaritas, Daiquiris & Whiskey Sours 

When to stir:

As a rule of thumb, if your cocktail is made purely of liquor, stir it.

Since all alcohols have similar densities, they can be easily combined without having to give them the shake.

Place ingredients in a cocktail shaker with ice cubes and stir quickly but smoothly for 5-20 seconds. Wait 30 seconds, stir again and then strain into a cocktail glass. This allows the ice to melt slightly, giving your cocktail a silky, chilled texture.

Drinks include: Martinis (Bond’s favourite), Manhattans & Negronis

When to build:

Sometimes a quick stir is all you need to create the perfect blend. Unlike the stirred drinks mentioned above, these tipples are typically served ‘on the rocks’ with a combination of alcoholic and carbonated parts.

As there is no need to strain out ice, you can simply pour the ingredients into the glass and mix them together. A gentle 5-second stir will ensure that the drink won’t lose its fizz. 

Drinks include: Gin and Tonics, Vodka and Sodas, Old Fashioned, Mojitos