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Subject: Re: Dry Martini - Shaken or Stirred?
From: Davidh
Posted: Wed Jul 8. 2009, 08:57 UTC
Followup to: "Re: Dry Martini - Shaken or Stirred?"  by Dan the Melon Man  (Tue Jul 7. 2009, 16:13 UTC)
hrm.. well let's see a vesper calls for lillet blanc and no vermouth and a 
lemon peel, what's the other drink that calls for the lemon spiral?  blegh, 
I've never seen the movie twice, but I have an amazing memory I was pretty 
sure, he said he'd have a martini. "2 parts gordons, blah blah"  

No arguements over shake vodka, stir gin. <--so layer stirred gin on shaken 
vodka? or how does that work?  The vodka martini drinker doesn't even care 
about a martini, they are mindless, so yes shake it, you might as well not 
even bother with vermouth in this one, they don't care.

The REAL martini is served with gin and the real martini drinker appreciates 
the role vermouth plays in this cocktail.

and the lemon twist belongs to drinks served perfect,  not drinks without 
vermouth.

I was pretty sure bruising was a real thing, but not specific to shaking. like 
when you try to stir your drinks with the spoon side in the tin and it's 
difficult to move in a circular rotation, so you move it up and down, chipping 
and breaking ice, thus making it easier to melt. You really look uncomfortable 
when your doing this too.  big ice stays cold, little ice melts.  I swear i'm 
going to make flash cards for you.  call it what you will, it's a very real 
thing.


btw The vesper is believed to be invented by Gilberto Preti

Why would you need to intensify flavors that already dominate the drink?  
drink for thought.

I'm probably wrong about all of this.


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