Building Drinks in the Glass: When Not to Use a Shaker

Certain cocktails are traditionally built directly in the serving glass rather than mixed separately. This isn't cutting corners—it's proper technique for drinks where the building process contributes to the final result.

Negroni being built in rocks glass.

Old Fashioneds are the obvious example. The classic method involves muddling a sugar cube with bitters directly in a rocks glass, adding whiskey and a large ice cube, then stirring briefly in the glass. Building it this way creates slight variation from drink to drink, which is part of the drink's character. Each one is a little different.

Highballs are always built in the glass. A Gin and Tonic, Whiskey Ginger, or Vodka Soda gets spirit poured over ice, then topped with the mixer. Nobody's shaking those. The carbonation would be destroyed and it would be pointless.

Simple spirit-forward drinks with minimal ingredients can often be built in the glass if they don't require precise dilution. A Negroni can be built by pouring equal parts gin, Campari, and sweet vermouth over a large ice cube and stirring briefly. Some bartenders prefer this to a fully integrated stirred version because the drink continues evolving as you sip it.

The key is knowing what requires building versus what needs proper mixing. Anything with citrus juice needs shaking for proper integration and aeration. Anything with egg whites absolutely needs shaking. Anything where consistency is critical needs a mixing glass or shaker.

But for simple builds, add ice first to chill the glass, then add ingredients from least to most expensive. Stir briefly to combine—you're not trying to achieve mixing-glass dilution, just basic incorporation. For the right drinks, building in the glass is both traditional and effective.