Message 14745 of 22774 in Behind the Bar

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> None of this, though, is really bruising the gin or vermouth as all 
> the flavors return with increase in temperature.

"Bruising" may be a silly term for it, but I learnt to acept some validity 
when it was defined as being agitated to the point it was leaving chips of ice 
in the drink. That does noticably change the mouthfeel, so I accept the 
reality of the complaint.

(Although I like ice chips)
[Dan the Melon Man] Re: martinis and manhattans - standard is shaken?

> "But it's only in the tin for 10 seconds at best." I know its a short 
> time, but to some purists with pronounced taste buds any metal taste 
> is too much metal taste.

The "3 second rule" has been shown to be rubbish, and while I couldn't arfue 
to convice anyone about metal vs glass (tho' I believe it) I am more 
confident about my glass being cleaner and free of random sticky contaminants 
in the bottom. I's always give the tin a fresh rinse with water or sode before 
using it for a martini.

.dan.