SHAKEN or STIRRED?
SHAKENORIGINALLY MARTINIS WERE STIRRED THEN CAME JAMES BOND..."A VODKA MARTINI. SHAKEN, NOT STIRRED". SHAKEN MARTINIS BRUISE THE GIN, WHICH RELEASES THE AROMATIC QUALITIES OF JUNIPER. ADVANTAGE: COLDER THAN STIRRED MARTINIS. DISADVANTAGE: ICE CHIPS INTO THE MARTINI GIVING IT A CLOUDY COLOR WHEN MARTINIS ARE SUPPOSE TO BE PERFECTLY CLEAR.
STIRREDFIRST YOU NEED A LONG HANDLED BAR SPOON, THE STEM IS SPIRAL AND TWISTED. STIR THE MARTINI IN AN UP AND DOWN MOTION. THIS CANNOT BE DONE QUICKLY BECAUSE THE ICE NEEDS TIME TO MINGLE WITH THE MARTINI. ADVANTAGE: MARTINI IS COLD AND IN ITS PUREST FORM WITHOUT THE DULUTION OF WATER FROM THE ICE. DISADVANTAGE: MAY NOT BE AS COLD THAN IF SHAKEN. EITHER WAY THE GIN OR VOKDA SHOULD HAVE BEEN FROZEN AND THE MARTINI GLASS SHOULD BE PROPERLY CHILLED IN THE FRIDGE FOR A COUPLE HOURS.

WHERE YOU CAN GET YOUR HANDS ON THE SOME COOL FIXIN' MARTINI TOOLS
MY FAVORITE MARTINI SHAKER

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