I’ve been doing some research on the dry shake method–shaking egg and dairy cocktails first without ice and then with ice. The history is pretty well accounted for; Chad Solomon came up with the technique at Pegu Club when trying to save his aching back additional strain, and it spread quickly from there. (Later, the method was discovered in the old book “Bottoms Up”–nothing new under the sun, as usual.)
However, I’ve had some trouble learning the origins of the subsequent “reverse dry shake,” in which egg and dairy cocktails are first shaken with ice, and then without. Does anyone know where/when this technique began?