Shaken vs stirred

[dhermann1]

Here's an interesting article from The Telegraph that all two fisted drinkers in the Lounge might find enlightening:
http://www.telegraph.co.uk/earth/main.jhtml?xml=/earth/2008/05/20/scijamesbond120.xml

 

[rumblefish]

Thanks for that Dan, interesting . But I'm still taking mine stirred-I don't care how healthy you can make a martinilol .

 

[KittyT]

In my opinion, the secret to making a really fantastic cocktail is to make sure that it's ice cold. This is much more easily achieved by shaking (with lots of ice in a pre-chilled metal shaker only, please) and is the only way to go for me.

 

[jake_fink]

Until I have a mouthful of hydrogen peroxide that needs to be neutralized I'll stick to chilled pitcher, chilled glass and stirred.

:cheers1:

 

[Absinthe_1900]

Cocktails should be shaken, unless the recipe specifically calls out for it to be stirred. Look up the reasoning for using a shaker on any decent cocktail site

A Martini should always have good Gin and Vermouth, and always shaken.

 

[rumblefish]

and always shaken.

Because.....?

 

[Smuterella]

I have never had a martini, I've made a few (I'm a damn fine cocktail waitress and i make 'em strong _ I would like to bet I make the best cosmopolitan this side of the Atlantic) but have never drunk one

spirits make me naughty

 

[Absinthe_1900]

Because.....?

http://www.bmj.com/cgi/content/full/319/7225/1600

 

[Feraud]

In 1999, a group of students at the University of Western Ontario in Canada led by Colleen Trevithick (and overseen by her father John, a professor of biochemistry) decided to test Bond's preference in a series of experiments on gin and vodka martinis.

If my dad had overseen my gin and vodke experiments in school I might be a better man today.

 

[rumblefish]

http://www.bmj.com/cgi/content/full/319/7225/1600

Yeah, but,,,
http://the.honoluluadvertiser.com/article/2005/May/11/il/il20ataste.html

 

[Smuterella]

ah, i have used the old experiment ruse on so many things that it no longer works

 

[Absinthe_1900]

Yeah, but,,,
http://the.honoluluadvertiser.com/article/2005/May/11/il/il20ataste.html

By shaking, you get the botanicals in the Gin and Vermouth to come out of suspension from the alcohol better than stirring.

It's somewhat like the louche effect in absinthe when water is added, the water brings the herbal oils out of suspension. Gin and Vermouth are both herbal alcohol concoctions, like Absinthe.

 

[John in Covina]

I prefer shaken.

 

[lillielil]

I prefer shaken for a different reason: It melts more of the ice and weakens the drink.

There, I said it: I like a weak martini. If it's made with crushed ice, that's even better.

 

[grey ghost]

I am a shaken kind of guy...................

dirty to,,,,,,,,,,,,,,,,,