{"id":103,"date":"2015-04-01T13:49:37","date_gmt":"2015-04-01T13:49:37","guid":{"rendered":"http:\/\/shakennotstirred.us\/?p=103"},"modified":"2015-04-02T23:06:18","modified_gmt":"2015-04-02T23:06:18","slug":"cold-ice-please","status":"publish","type":"post","link":"http:\/\/shakennotstirred.us\/?p=103","title":{"rendered":"Cold Ice Please!"},"content":{"rendered":"<p>What is cold ice?<\/p>\n<p>Ice melts at 32F so we know that ice cannot be warmer than 32F. But it can be colder. Many restaurants\u2019 freezers are set at OF which means ice pulled from a Freezer will be at OF.\u00a0 So?<\/p>\n<p>So, cold ice will absorb more heat out of your drink before it starts melting, and diluting, your drink. &#8220;Warm&#8221; Ice pulled from the bar basin where it\u2019s been sitting, and melting, for a while will start diluting your drink immediately upon being placed in the shaker.<\/p>\n<p>In a perfect situation the bar would use cold ice from a freezer in the shaker when preparing the martini (shaken or stirred). The ice would chill the gin and just as it reached 32F, and before it starts to melt, the barkeep would pour your Martini. Fully chilled and totally undiluted.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What is cold ice? Ice melts at 32F so we know that ice cannot be warmer than 32F. But it can be colder. Many restaurants\u2019 freezers are set at OF which means ice pulled from a Freezer will be at &hellip; <a class=\"more-link\" href=\"http:\/\/shakennotstirred.us\/?p=103\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0},"categories":[17,10],"tags":[3,2,9],"jetpack_featured_media_url":"","jetpack_likes_enabled":false,"jetpack-related-posts":[{"id":1058,"url":"http:\/\/shakennotstirred.us\/?p=1058","url_meta":{"origin":103,"position":0},"title":"The Perfect Martini Process, V1.0","author":"wlmoon58","date":"November 8, 2015","format":false,"excerpt":"Since this blog has existed I've advocated and supported the concept that your Perfect Martini is just that, yours.\u00a0 My Perfect Martini is mine.\u00a0 And the two may not be identical.\u00a0\u00a0 What is important is that we find that which works for each of us. Having said that, I thought\u2026","rel":"","context":"In &quot;Gin&quot;","block_context":{"text":"Gin","link":"http:\/\/shakennotstirred.us\/?cat=11"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1877,"url":"http:\/\/shakennotstirred.us\/?p=1877","url_meta":{"origin":103,"position":1},"title":"The Perfect Martini Process, V2.0","author":"wlmoon58","date":"March 2, 2017","format":false,"excerpt":"I wrote The Perfect Martini Process, V1.0 back in November of 2015, though it didn't have the \"V1.0\" notation back then.\u00a0 Since then, I've been thinking that it really needed an update to make it more readable, logically organized, and visually appealing. So I've created \"V2.0\".\u00a0\u00a0 The information and process\u2026","rel":"","context":"In &quot;How To&quot;","block_context":{"text":"How To","link":"http:\/\/shakennotstirred.us\/?cat=17"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shakennotstirred.us\/wp-content\/uploads\/2016\/11\/Martini-with-Twist.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1125,"url":"http:\/\/shakennotstirred.us\/?p=1125","url_meta":{"origin":103,"position":2},"title":"Shaken, Stirred, or Smashed???","author":"wlmoon58","date":"November 16, 2015","format":false,"excerpt":"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.\u00a0 I ordered my usual dry Sapphire martini. The bartender took a stem from the freezer and placed in on the bar.\u00a0 Next he took a\u2026","rel":"","context":"In &quot;How To&quot;","block_context":{"text":"How To","link":"http:\/\/shakennotstirred.us\/?cat=17"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":235,"url":"http:\/\/shakennotstirred.us\/?p=235","url_meta":{"origin":103,"position":3},"title":"Can the Martini be too cold?","author":"wlmoon58","date":"May 7, 2015","format":false,"excerpt":"Can a martini be too cold?\u00a0 A sacrilegious thought?\u00a0\u00a0 Well, maybe..... As is well known to my diligent readers, I make every effort to create a very cold, long lasting cold, martini. But one of the many things that makes Gin superior to Vodka is the wonderful aromatics of the\u2026","rel":"","context":"In &quot;Gin&quot;","block_context":{"text":"Gin","link":"http:\/\/shakennotstirred.us\/?cat=11"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":205,"url":"http:\/\/shakennotstirred.us\/?p=205","url_meta":{"origin":103,"position":4},"title":"Shaker Thoughts","author":"wlmoon58","date":"April 6, 2015","format":false,"excerpt":"Glass shakers vs. Metal shakers?\u00a0 Which is better?\u00a0 I think part of the answer depends on whether you store the shaker in the freezer (or fridge). If you store it in the freezer then the greater thermal mass of the glass shaker will help you chill the martini as you\u2026","rel":"","context":"In &quot;How To&quot;","block_context":{"text":"How To","link":"http:\/\/shakennotstirred.us\/?cat=17"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":100,"url":"http:\/\/shakennotstirred.us\/?p=100","url_meta":{"origin":103,"position":5},"title":"Chilled Glass","author":"wlmoon58","date":"February 17, 2015","format":false,"excerpt":"Frozen or chilled with ice water? As I said before, my perfect martini is ice cold. Anything that warms my martini is evil. OK, that may be a bit of hyperbole, but you get the idea. So when I see my barkeep pull my glass down from the overhead rack,\u2026","rel":"","context":"In &quot;How To&quot;","block_context":{"text":"How To","link":"http:\/\/shakennotstirred.us\/?cat=17"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=\/wp\/v2\/posts\/103"}],"collection":[{"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=103"}],"version-history":[{"count":8,"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=\/wp\/v2\/posts\/103\/revisions"}],"predecessor-version":[{"id":191,"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=\/wp\/v2\/posts\/103\/revisions\/191"}],"wp:attachment":[{"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=103"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=103"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}