"Some of these, such as the Tom Collins, are made by shaking the ingredients together. However, this poses a bit of a problem; as any curious kid who's ever shaken up a can of soda can tell you, carbonated beverages tend to explode when shaken. This is because shaking carbonated beverages forms a ton of small carbon dioxide bubbles that expand and explode when exposed to open air."
"To prevent your carbonated cocktail from exploding and making a mess, be sure to add the club soda last. For instance, when making a Tom Collins (such as with this Meyer lemons Tom Collins recipe), you should shake the gin, lemon juice, and simple syrup together, then top the entire concoction with the club soda. This gives your drink the proper shaken consistency without making a mess of the club soda."
Carbonated beverages produce numerous small carbon dioxide bubbles when shaken, and those bubbles expand and erupt when exposed to open air. Adding club soda or other fizzy mixers after shaking prevents messy explosions. For cocktails like a Tom Collins, shake the gin, lemon juice, and simple syrup together, then top with club soda to preserve the shaken texture without agitating bubbles. Highballs and other spirit-plus-fizzy-mixer drinks should receive the fizzy component last and should not be shaken. Shaking creates more air bubbles and a frothy, cloudy texture, so clear carbonated cocktails such as an aperol spritz are typically stirred.
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