I was taught in bartending school that martinis are to be stirred, not shaken.
I've noticed that martini shakers are very popular though, so are trends
changing now or is this all for effect with no bearing on the taste of the
martini? As a follow up question, what exactly is bruised ice? I'm under the
impression that it's the diluting effect of shaking the ice in a martini. If
so, do people who ask for their martinis shaken, not stirred, want a more
diluted martini? Help, I'm confused.