Message 23968 of 39188 in General Discussion

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As far as I am concerned, you can shake any cocktail, my only concern is what 
the resultant cocktail will taste like. As for speed, the quickest is just to 
build everything into the glass it will be served in.

I stir a Martini/ Manhattan as there is only spirit and vermouth in them both, 
there is no cream, juice etc. Stirring stops the ice from being smashed to 
pieces, which is what happens when you shake a cocktail.

If you are going to shake a Martini or Manhattan, then make sure than you 
strain the drink through a tea-strainer into the serving glass (this is 
sometimes referred to as "double straining"). Double-straining will prevent 
chips of ice from floating on the drink's surface, this ice will melt quickly 
and leave a layer of water on top of the cocktail.

 
Cheers!

George S.

"You have your way. I have my way. As for the right way, the correct way, and 
the only way, it does not exist." - F. Nietzsche 

"innovation distinguishes between a leader and a follower" - Steve Jobs