>
> 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.
Alright, there is no such thing as a martini shaker. People just call them
that, because that's the cocktail everybody knows of. A martini shaker is
merely a cocktail shaker. And, actually, it's true that no matter whether
it's shaken or stirred, a martini is going to taste very close to the same.
There may be a slight difference, depending on how hard, long, etc. you shake
it. This can be a good thing, or a bad thing. Shaking will dilute the ice
more, which will add more water to the drink, however, martini afficianados
have told me that they think that the water adds an extra taste dimension to
the drink. Shaking will also aerate the gin, which is a good thing for taste,
but a bad thing for the cosmetic factor. Aerated gin does taste better,
actually aerated anything tastes better. But in a clear spirit, the aeration
will cause the spirit to be cloudy, because of all the bubbles that are
caused. That's why martinis and other thin, clear spirits are supposed to be
stirred.
Hope I've helped.
David