Technique
Reverse dry shake
A reverse dry shake is shaking with ice first, straining out the ice, then shaking again without ice to build a thicker foam on egg-white drinks.
In practice
Shake the drink with ice as usual, strain it into the empty half of the shaker or a glass, tip out the ice, then pour it back and shake once more with no ice. Many bartenders find it gives a denser foam than a plain dry shake. Any egg-white sour works with it.
Drinks to try it with
Reverse dry shake, in short
What does reverse dry shake mean in cocktails?
A reverse dry shake is shaking with ice first, straining out the ice, then shaking again without ice to build a thicker foam on egg-white drinks.