Shaken or Stirred? Which is “Perfect”?
One of the eternal Martini questions! Right up there with Dickens …. Olive or Twist?
I have written extensively in the past about Shaken vs. Stirred Martinis and thought a reminder might be appropriate for some of the newer readers, in case you missed it before.
There are four claimed differences between shaken and stirred martinis; temperature, dilution, “bruising”, and taste. I’ve written extensively in the past on each of these and if you’re interested you can jump to the details via the links at the bottom of this article.
The bottom line is this: The Shaken Martini will colder, more diluted, emulsified , and taste exactly the same. Conversely the Stirred Martini will be less cold (hopefully not ‘warmer’), stronger, silky smooth, and taste exactly the same.
Notice that I’ve changed ‘bruising’ to ’emulsification’. The term ‘bruising’ is really a misnomer and anyone using it should be ostracized immediately. But shaking the drink does adds a zillion (roughly) little bubbles, also known to as emulsification. This gives the drink a slightly cloudy appearance and changes the way it feels in your mouth.
So which is “Perfect”? Read my Shaken vs. Stirred Revisited: Conclusion for all the intimate details and opinions. (Disclaimer: Its a tie.)
You can also jump to an overview of each of four elements at:
Temperature Shaken vs. Stirred Revisited: Temperature
Dilution Shaken vs. Stirred Revisited: Dilution
Bruising Shaken vs. Stirred Revisited: Bruising
Taste Shaken vs. Stirred Revisited: Taste
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