Tag: ted saucier cocktails

The Hotel Georgia

The dry shake – shaking a cocktail containing egg white without ice in order to properly emulsify the ingredients before adding ice and re-shaking – makes complete scientific sense, and any cook or chef worth his or her salt understands this. But very few bartenders understood this at the beginning of this century, and when Solomon brought this piece of methodology to my attention, I started to realise that the game was changing.