Over the past several weeks I’ve waxed poetic on the differences between Shaken Martinis and Stirred Martinis.    We’ve talked about Temperature, Dilution, Bruising, and Taste.  So what is the combined consensus conclusion?

Lets review the score:
Temperature – Draw                                                   Shaken vs. Stirred Revisited: Temperature
Dilution – Stirring                                                         Shaken vs. Stirred Revisited: Dilution
Bruising – Draw                                                            Shaken vs. Stirred Revisited: Bruising
Taste – Draw                                                                 Shaken vs. Stirred Revisited: Taste

Overall Advantage:  Your call.

Here’s the bottom line.   I like my martinis cold.  I like them with Bombay Sapphire.  You may like yours at a milder temperature with Hendrick’s or Nolet’s or any other fine Gin.  The taste difference between my Cold Bombay Sapphire and your ‘cool’ Nolet’s far eclipses any differences of taste that may, or may not, occur from Shaking or Stirring.

I can hear the screams among you…. “A cope out”,  “I need an answer”,  “I can’t stand the ambiguity”,  “Tell me what to think”, …

Really?    I have said from the beginning that your “Perfect Martini” may not be the same as my “Perfect Martini”.   It’s sort of like that metaphysical philosophical Tao ‘find your own beach’ thing that someone does on TV.  😀

I hope to educate, elaborate,  and engross; to amuse and delight; and, hopefully, perhaps start a discussion or even a bit of controversy.

As always, your thoughts and comments are welcome.  I’d love to hear what you have to say.

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