

> >
> > 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
Shaking does make the martini a hell of a lot colder though, although the
little ice particles in a well shaken martini do contribute to the
"cloudiness" issue. (As far as dilution goes, I've seen old recipes that call
for the martini to be allowed to sit in the shaker for one minute to allow to
dilute.) I don't think its fair to say one is "better" or "more proper" than
the other, as there are plenty of proponents on both sides of the
"shaken/stirred" fence -- even though the shaken martini was unheard of until
Ian Fleming and James Bond came along. And don't believe that old wives' tale
about "bruising the gin" either; gin isn't some delicate, mystical elixer that
must be handled with special care. But then again, we all know martini
drinkers have always been a little eccentric....
Paul
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