Message 8840 of 22774 in Behind the Bar

Share on Facebook |  Save to del.icio.us

> > 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.  

This absolutely makes sense, and at the same time, clarifies why I shake (on 
the VERY rare occasion I make a Manhattan, anyway).

I do work very high volume.  Not only does my establishment use sour mix, it's 
on the gun, along with all the juices we use.  We cut every corner we can.