Explain how shaking and stirring use ice to add controlled water, chill, and texture.
Dilution is the invisible ingredient that makes measured ratios drinkable. Water completes the ratio A jiggered recipe gives you the starting structure: spirit, acid, sugar, bitters, or modifier. Ice turns that structure into a finished drink by adding cold water. Without enough dilution, a sour can taste sharp and hot; with too much, it tastes thin and flat. Method controls how water enters Shaking adds water quickly while aerating and integrating citrus, dairy, egg, or syrups. Stirring adds water more gently while keeping clear spirit-forward drinks polished. Built drinks continue diluting in the serving glass, so fresh ice and fast…
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