The shaker spring in two lines
This spring whisk goes inside the shaker: as you shake, the coil beats the liquid and works air into it. It is for egg white, foams and half and half.
Who it is for
For bartenders who make sours with egg white. The dense foam on a whisky sour or a pisco sour does not come from a normal shake: it comes from an extra step done dry, and that is where the spring does its work.
The dry shake, and why without ice
Because cold stiffens egg white and stops the proteins from unfolding and trapping air. You shake first at room temperature, without ice, until the mix has whipped; then you add ice and shake again to chill and dilute. That is two steps, not one, and the shaker spring works in the first: it increases the surface beating against the liquid, so the mix whips in less time and with less effort.
Specifications
- Use: inside the shaker, to emulsify
- Preparations: egg white, foams, half and half, sweet and sour
- Condition: used without ice
What happens inside the tin
Egg white is made of proteins folded in on themselves. Shaking opens those proteins, and they arrange themselves around the air bubbles in a network that holds them: the same thing that happens when you whisk egg whites to stiff peaks, on a smaller scale and in a closed vessel. The spring speeds this up because it multiplies the points of contact and also moves the liquid in the centre, which an empty shaker would not reach.
The difference from a cream whipper
A cream whipper inflates with gas under pressure and the foam holds for hours, so it is prepared before service; the spring whips with air and the foam falls within a few minutes, so it is made for the drink in hand. Two tools for two different needs, and in a bar that makes sours to order the shaker spring is the simplest and most immediate option.
Why foam matters in a sour
It is not decoration. Foam holds the volatile aromas and releases them as you drink, so the nose works on every sip instead of only the first; and it changes the texture, which becomes softer and fuller. That is why a sour with egg white and one without taste like two different drinks with the same ingredients, and why a shaker spring costs little but changes a lot.
How long to shake
Ten to twenty seconds dry, until the mix has changed texture and feels denser as the shaker moves. Then ice and a second shake, shorter than the first because it only has to chill. Skip the dry shake and you get a thin foam that disappears before the drink reaches the table.
Care
Rinse straight after use, before egg white has time to dry between the coils. Keep the spring with the shaker tools and not in the general drawer, where it goes missing: it is small and inexpensive, but without it the dry shake takes twice as long.
FAQ
How do I use the shaker spring? Inside the closed shaker, shaking without ice until the mix whips.
Why without ice? Because cold stiffens the egg white and the foam does not rise.
Which drinks is it for? Sours with egg white, half and half, sweet and sour and foams in general.
How long do I shake? Ten to twenty seconds dry, then add ice and shake again.
How does it differ from a cream whipper? The whipper works with gas and the foam holds for hours; the spring works with air and the drink is served straight away.
How do I clean it? Rinse it immediately, so no egg white dries between the coils.
The more you buy, the less you pay: 4 pieces -5%, 6 -7%, 8 -10%, on the same item.
Dispatched from Rome, Italy. 15-day returns, free of charge. Questions before you order? Message us on WhatsApp on +39 351 929 6937.
The other tools are in the molecular mixology category.
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