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 Message 15019 of 22774 in Behind the Bar
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Subject: Re: How many shakes in the shaker is good enough?
From: mywytefeet
Posted: Sat Jul 15. 2006, 00:51 UTC
Followup to: "Re: How many shakes in the shaker is good enough?"  by mmmm  (Fri Jul 14. 2006, 13:37 UTC)
> > I am new to, well, alcohol in general.  I love dirty vodka martinis 
> > 
> > and white russians.  Paying 6 to 8 bucks at the bar is a bit much for 
> > 
> > me (being a college student and all)
> 
> I hear that.  Find a good place with $x You Call Its and drink for 
> cheap.
> 
>  so I decided to make my life 
> > easier and buy a shaker, jigger, Ketel One vodka, and cream along 
> > with some other supplies in hopes of saving money and making my own 
> > 
> > drinks.  I have read that you don't want to over-shake a drink--you 
> > 
> > want to be quick but not too quick and make sure the drink is frezing 
> > 
> > cold.  My problem is I never know when enough is enough.  How long 
> > 
> > (on average) do you shake a drink? 
> 
> All depends on the drink.  At my current places of employment, 
> shaking is too slow and I usually swirl the drink (usuually because 
> I'm making more than 1 in an accordion stack, but thats another 
> story).  Usually 5-10 seconds of a good vigorous shake is enough.
> 
> 
> > Does the particular drink effect 
> > the amount of time you shake it or the number of shakes?  
> 
> Yes.  Some multiple part cream drinks get a lot more shakes than a 
> drink that includes 2 chilled liqeurs and an unchilled one.
> 
> >Also, do 
> > you need to be exact with your messurments...I see at bars tenders 
> > 
> > usually free pour the drinks (I saw jiggers used at Chilis but their 
> > 
> > drinks sucked.)
> 
> Free pouring does not mean innaccuracy.  I would say a vast majority 
> of the members here can pour within 1/8 oz 98% of the time.  Unless 
> of course you mean pouring without any manner of pour spout, which is 
> a 'feel' thing at BEST.
> 
> > 
> > Any advice will help.
> > 
> > My first dirty vodka martini turned out funny tasting...maybe I had 
> > 
> > too much vermouth or too much vodka...Oh...that's the other question, 
> > 
> > how do you know what the "standard" in making a drink is?
> 
> If you're used to 'bar' martinis, I would say you used far too much 
> dry vermouth.  I typically wash my cocktail glass with vermouth (pour 
> vermouth into the glass, slide it around to coat it a bit, then dump 
> it out) for dirty vodka martinis, if i use vermouth at all.  
> 
>    
> > For instance, I have seen say dirty vodkas should include vermouth or 
> > 
> > dirty vodka martinis should not include vermouth.  I have also seen 
> > 
> > the amounts of vermouth, vodka, olive juice etc. change.  Which 
> > amount is correct?
> 
> Whatever you like is correct.  It could be 5oz of vodka, waving the 
> vermouth bottle over your mixing glass or tin, and a touch of olive 
> juice to make YOUR correct martini.  
> 
> > 
> > Hoping I can make a decent drink some day,
> 
> My advice is this.  Take your Ketel, pour a generous amount (2-3 oz) 
> into a glass or tin.  Stir until there is condensation on the 
> glass/tin.  Strain into a cocktail glass.  Taste.
> 
> Add olive juice.  Taste.
> 
> Add Olive juice.  Taste, etc.  Then
> 
> Add a touch of vermouth, taste, and so on until you've figured out 
> how much of all 3 you like and what proportions.  Eventually you'll 
> find what you like.
> 
> No prob homeslice,
> 
> -M
> 
> 
> > 
> > Thanks guys and gals.
> > 
> > -mywytefeet 


Thanks again! Very, Very helpful! =)


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