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 Message 7768 of 39187 in General Discussion
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Subject: Re: Bruising Alcohol
From: Kent Garber
Posted: Thu Jan 17. 2002, 17:57 UTC
Followup to: "Re: Bruising Alcohol"  by ADAM  (Thu Jan 17. 2002, 17:47 UTC)
This is probrably where the term bruising might have originated.  If someone 
says that alcohol can be bruised than ask for proof.

Here is a piece from "The Perfect Martini book," By Robert Herzbrun
 
  "James Bond originated his creation combining gin, vodka, and Lillet 
vermouth, but he did not invent the shaken Martini.  The shaken Martini has 
been around a long time, and there is a small but fanatic cult who, like Bond, 
insist on having their Martinis shaken.   The idea that shaking a Martini 
'bruises' the gin is, of course, nonsense.  It doesn’t even bruise the 
vermouth.  What shaking does is get the Martini colder, faster.  And it blends 
the ingredients better.
  Unfortunately, a shaken Martini appears cloudy without that crisp, clear, 
appetizing look of the stirred Martini.  That, however, is its only 
disadvantage.  The taste is very much there." 


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