Message 8826 of 22774 in Behind the Bar

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> Something I've always wondered - what is the functional difference 
> between stirring and shaking a drink?  Other than the visual cues of 
> NOT seeing the alcohol being shaken, how does stirring it change a 
> drink - maybe not just for manhattans, but in general?

I'm sure Mixmaster will have some insight to share but I'll tell you why I 
stir Martinis and Manhattans:

1) Aesthetics: a stirred drink has no head, no foam, no bubbles.  Do you want 
a Manhattan with a head on it?  If you were photographing it for a cocktail 
book would it look bubbly?  Or would it be pure, tranlucent amber with a 
bright red cherry in the bottom of the glass?  Presentation is important to me 
with drinks as well as food and I just think it looks so much better this way. 
 

2) Texture: A Martini/Manhattan is a finely tuned libation balancing an array 
of flavors, bringing out the best in the base spirit and offering hints of the 
other ingredients (e.g. bitters, twist, olive brine).  It is best served icy 
cold and with a silky, dense texture that glides over the tongue.  Shaking 
introduces air bubbles which creates an evervescent sensation that I just 
don't think should be present in a Best Ever Martini/Manhattan

FYI, Bartending Master Dale Degroff compares the methods in his book "The 
Craft of the Cocktail" and offers the following guideline:

Shake: when juices are used (e.g. Cosmo, Margarita, Lemon Drop), obviously 
disregarding drinks that are built in the glass.

Stir: when only liquor and liqueur are mixed (e.g. Martini, Manhattan)

I'll even stir if someone wants a chilled shot of tequila or something like 
that.  

I know this isn't practical in really high volume places, but in places like 
that I'd probably start using sour mix and other things to cut corners as 
well.  If you're in a venue where people will appreciate, even expect, a well 
crafted drink than you owe it to your patrons to educate yourself in these 
techniques.  I'm working in a high end restaurant now and I've gotten several 
positive comments from customers watching me stir their Martini or Manhattan.  
One guy asked me if I was from New York (I'm a California native), said he's 
never seen anyone on the west coast stir his drink for him.  People appreciate 
it and in some of these cases think you're King Bartender Number One when you 
show this sort of discretion and skill.