Message 8827 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?

Natrone nailed it as usual. Aesthetics, which is the lesser of the reasons and 
Texture is the difference between the two.

The silkiness that comes from a properly stirred Manhattan is in my opinion 
what makes the drink. It is true that the pure taste of the drink is not 
changed when one shakes rather than stirs a drink. However drinks with all 
liquor in them are generally meant to clear and smooth. 

I hate having to let my Manhattan warm to let the bubbles go away.

Of course there are exceptions to the stir all liquor cocktails rule. The 
Vodka Martini I would say is more properly made shaken with shards of ice 
floating around. 

Also, as Natrone pointed out stirring takes time. If done right stirring a 
drink takes twice as long as it does to shake it. You know you are done 
stirring when the mixing glass starts to look nice and frosty. So, in high 
volume establishments a guest would accept a shaken drink. However, if someone 
orders a Manhattan they are most likely know the difference and you will 
assuredly be going the extra mile by stirring it properly and the TIP should 
reflect that. I would say the same goes for a classic Martini (Gin).

The best thing to do when you are trying to figure out the difference between 
shaking and stirring is to try it yourself. You will see.


-- 
...the bar mix master has spoken.

http://www.barmixmaster.com