Message 23958 of 39188 in General Discussion

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> I've read the traditional way of making Martinis and Manhattans is to 
> stir them as to not bruise the liquor, but at my last job every 
> bartender just shakes these drinks, and others I have talked to say 
> it should be shaken as well. Is this the common way to make these 
> drinks now (in the US)?

It depends on how much vermouth is added. An "old fashioned" Martini, for 
instance, using a large amount of vermouth, is shaken to dilute it properly. 

An "extra dry" Martini, using vermouth simply for aroma, should be stirred or 
simply served out of a bottle from the freezer. This is because an extra dry 
Martini is really more of a doctored shot, along the lines of a Pink Gin, and 
is supposed to be served at full spirit strength. Shaking with ice would 
dilute it unnecessarily. 

It's best to simply ask the customer, however. Some people who order extra dry 
Martinis actually want a "gin & water", but don't know that's what it's 
called. ;)