Thermal Flow Thoughts – Keeping the Martini Cold!

We mentioned thermal flow several times as part of discussions on keeping a drink cold.  So I started wondering exactly what are the typical thermal paths for a Martini? First lets understand that cold doesn’t exist, there is only the …

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Shaken vs. Stirred Revisited: Conclusion.

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 …

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Shaken vs. Stirred Revisited: Bruising

This is my third “Revisited” post on ‘Shaken vs. Stirred’.   The previous two dealt with Temperature and Dilution.  See Shaken vs. Stirred Revisited: Temperature and Shaken vs. Stirred Revisited: Dilution to catch up.   Today we wax poetic on Bruising. I’m …

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Shaken vs. Stirred Revisited: Dilution

This is my second “Revisited” post on ‘Shaken vs. Stirred’.   The first dealt with Temperatures.  See Shaken vs. Stirred Revisited: Temperature if you missed it.   Today I’m going to elaborate on Dilution ….. Dilution: Many of my comments on temperature …

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Dilution, Myth or Reality

Have you heard anyone say that a Martini needs to be properly diluted when mixed?? To what are they referring?  What does that mean? Depending on distiller, gin varies from about 80 proof to 100 proof, or 40% ABV to …

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Perfect Coffee!

No, this is not a post on how to make perfect coffee.  I have my hands full with a Perfect Martini.  But I wanted to elaborate on something about which I’ve been preaching.  And that is properly chilling the martini …

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