Just a short note about shaking. I just read the post on luxist.com, which is featuring a very unique cocktail shaker and I thought I share some words about this subject.

I have seen recently a video of Eben Freeman; he introduced the hard shaking method of Kasuo Ueda. Normally I don’t follow all trends, which are coming along... but I’ve tried the hard-shaking and found it difficult yet the results are quite impressive!

My previous own hard shaking (which is straight in one direction and mainly use the brute force I can mobilize) results similar cold temperatures and also a lot of ice chips! However the Ueda method results much more aeration of the drink and the ice chips have more the texture of snow than real ice chips!

Further it is kinda nightmare to use a Boston shaker to hard shake! And I really don’t like 3 piece shakers... The solution could be a 2 piece metal shaker... or may this quite unique shown shaker of Alessi.

So I am addicted by hard shaking - the one or the other way. My problem before I tried the Ueda shaking was, that creamy drinks lost their froth, so I am now differencing the application for each shaking method:

1. •For drinks with egg white or cream; drinks which supposed to be aerated I am using the Japanese version.
   

2. •For drinks without said, Neo’tinis, Cocktails which are straight forward and doesn’t need foam but ice chips I am doing the tough straight shaking!
   

May be I should try to shake an Ramos Gin Fizz after the Ueda method - may be I like this drink then more (I doubt it..).

Just to mention is, that you discover complete new muscle groups, when you are starting hard shaking. Should that be the major work out for every bartender?

Any shaking comments?