Not long ago while on travel I stopped in at a fine restaurant for a ‘nite cap’ on my way ‘home’, i.e., the current hotel. I ordered my usual dry Sapphire martini.
The bartender took a stem from the freezer and placed in on the bar. Next he took a metal shaker, put ice in it, and then poured in the gin. Finally instead of putting the top on the shaker he took out a long stirring spoon. At this point I thought he was going to stir the drink. Not a problem, I always let the local barkeep make the Martini at his discretion. At least the first one. 😉
To my amusement and surprise he proceed to pound the ice with the spoon. Sort of like a muddler with mint for a Mojito, but with much more enthusiasm.
When he served the martini I jokingly asked if that was considered “Shaken or Stirred”. He smiled and responded with “Well, more like smashed or crushed”. He went on to explain that this establishment liked to serve their Martinis with a thin layer of crushed ice on the surface of the drink and this was the best way to achieve that effect. I think he referred to it as the ‘ice rink’ style.
Personally I don’t mind a few ice chips floating in the martini. Not sure about a full layer of chips though. And I think you could easily do that with vigorously shaking the Martini as well. Having said that, the Martini was excellent.