Message 24000 of 39188 in General Discussion

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> 
> 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.
> 
>  

what i find funny about this is that at my bar we have people specifically 
asking to have their martini's shaken hard so they do get those ice chips.  at 
the end of the day, it's all about how the guest wants it prepared.  end 
thread.