Add two large cubes. You can add smaller cubes as well, or skip it.To close the shaker so that it doesn't leak when you're shaking, you need to ensure that you have a tight seal. Place the empty metal mixing tin over the top of the glass at a slight angle. Using the heel of your hand, tap sharply against the base of the tin. You don't need to hit the tin hard, just firmly. If you're too aggressive, you can risk breaking the glass.
There's a better way. Jeffrey Morgenthaler suggests shaking the non-soda cocktail ingredients—in this case, gin, simple syrup, and lemon juice—and then adding the fizzy stuff to the shaker before you strain. Makes sense: the act of straining will agitate the drink enough to mix the ingredients a bit, and the heavier alcohol will essentially be poured over the soda, leaving you a much more even mix.Some cocktails call for an extra step, a special bit of finesse to make them smooth and pretty.
It looks like you have a couple links for recipes, which is cool - do you have any recommendations for non-alcoholic cocktails?
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