The dry shake is the first shake without ice. Combine all ingredients including egg white or FiFo into the shaker, seal, and shake hard for 10 seconds. The protein emulsifies and traps air. Then open, add ice, and shake again for 12 seconds for chill and dilution. The result is a fluffy, structured foam that doesn't collapse. Skip the dry shake and your Whiskey Sour will look like dishwater. Reverse dry shake (ice first, then strain, then dry shake without ice) creates a denser foam — Lancey standard is the regular dry shake first.