Stirring

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Stirring

Stirring

“Shaken, not stirred,” said Mr. Bond to the helpful bartender, and so began the endless debate over which technique is superior in the production of the iconic vodka or gin martini. I have my own theory in that Mr. Bond was the spy who couldn’t handle his drink and thus needed the extra dilution. However, some would still counter that Mr. Bond knew his stuff and will shake their martinis until blue in the face.

The facts are simple. Stirring will introduce a lower percentage of dilution than shaking.

Shaking breaks and chips the ice, so your martini ends up having a miniature Arctic landscape of icebergs on its surface. Shaking also introduces an element of texture through the aeration of the drink as well as through the chipping of the ice which is particularly well suited to some cocktails more than others. Gently stir your martini and you’ll not only receive a refreshing and uplifting cocktail, you’ll also taste the flavour of the liquor without all that annoying water blanketing the complexity of the spirit. My general rule of thumb is that stirring is preferable for mixing ingredients of a similar density, like vodka and vermouth, or gin and green Chartreuse.

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