{"id":551,"date":"2015-06-24T11:11:44","date_gmt":"2015-06-24T18:11:44","guid":{"rendered":"http:\/\/shakennotstirred.us\/?p=551"},"modified":"2015-06-24T11:11:44","modified_gmt":"2015-06-24T18:11:44","slug":"shaken-vs-stirred-revisited-temperature","status":"publish","type":"post","link":"http:\/\/shakennotstirred.us\/?p=551","title":{"rendered":"Shaken vs. Stirred Revisited: Temperature"},"content":{"rendered":"

I’m baaaaack.\u00a0 (Think Schwarzenegger!)\u00a0 After the recent consecutive holidays (World Gin Day & National Martini Day) I took a couple of days off.\u00a0 But I’m back with more thoughts and, of course, more martini reviews.<\/p>\n

Since I’ve had this blog going, I’ve had a number of conversations on Shaken vs. Stirred.\u00a0 The two camps appear to be composed of dedicated committed adherents to their particular beliefs.\u00a0 But all my discussions have been lighthearted and fun.\u00a0\u00a0 Ultimately we are all more alike in our love for Martinis than different in our choice of technique.<\/p>\n

Past posts detail my thoughts on this topic and I don’t want to deprive you of the pleasure of reading each one in detail.\u00a0 ( Shaken or Stirred??<\/a> and Shaken or Stirred, Part Two<\/a> )\u00a0 But I thought I’d elaborate on the main differences between the two mixing methods.<\/p>\n

However in an effort to keep my posts a reasonable length, I’ve found that I’m going to have to separate these thought into manageable bites.\u00a0 There will be a couple more posts coming along in the same vein very shorty.\u00a0 But first up:<\/p>\n

Temperature:<\/span><\/strong>
\nThe conventional wisdom is that shaken cocktails are colder than stirred.\u00a0 This is because there is more agitation when shaken.\u00a0 Furthermore, shaking the drink also causes the ice to break up, increasing ice surface area.\u00a0 If the barkeep is vigorously shaking, as opposed to just sort of waving the shaker around, there will be more shards of ice created, and more surface area.\u00a0\u00a0 As we know, thermal energy flow is a function of surface area, so more area – more cold.<\/p>\n

But wait, thermal energy transfer is also time dependent.\u00a0 Starting with the same mass of ice at the same starting temperature and Martini mixes at the same temperature, then the colder drink might well be the one that is mixed longer.\u00a0\u00a0 A barkeep who nicely sirs the Martini for 30-45 seconds may produce a colder Martini than one who is very busy and just shakes the mix for 5-10 seconds.\u00a0 If you keep the mixing time constant, only then will the shaken cocktail certainly be colder than the stirred.<\/p>\n

Of course, starting temperature of the ice is also very important.\u00a0 The colder ice may trump the stirring \/ shaking time.\u00a0 You can see my comments on Cold Ice<\/a> in a prior post.<\/p>\n

Advantage?\u00a0 I’d call this a draw.
\nThe ultimate temperature of your drink is very dependent on the Barkeep and his ice.\u00a0 How much time she or he puts into mixing the Martini, the starting temperature of the ice, and how vigorously the mix if shaken.<\/p>\n","protected":false},"excerpt":{"rendered":"

I’m baaaaack.\u00a0 (Think Schwarzenegger!)\u00a0 After the recent consecutive holidays (World Gin Day & National Martini Day) I took a couple of days off.\u00a0 But I’m back with more thoughts and, of course, more martini reviews. Since I’ve had this blog … Continue reading →<\/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":[3,4,2,38,9,40],"jetpack_featured_media_url":"","jetpack_likes_enabled":false,"jetpack-related-posts":[{"id":1532,"url":"http:\/\/shakennotstirred.us\/?p=1532","url_meta":{"origin":551,"position":0},"title":"The Perfect Martini “How To”s Collected","author":"wlmoon58","date":"November 9, 2016","format":false,"excerpt":"Over the course of the almost two years that I've been writing this blog I've posted many random martini quotes, several reviews of restaurant and bars, made opinionated comments about stemware, and expounded on my pet peeves.\u00a0 And, of course, I've also written extensively on what I believe makes a\u2026","rel":"","context":"In "Gin"","block_context":{"text":"Gin","link":"http:\/\/shakennotstirred.us\/?cat=11"},"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":967,"url":"http:\/\/shakennotstirred.us\/?p=967","url_meta":{"origin":551,"position":1},"title":"The Perfect Martini: Shaken or Stirred?","author":"wlmoon58","date":"October 8, 2015","format":false,"excerpt":"Shaken or Stirred?\u00a0\u00a0\u00a0 Which is \"Perfect\"? One of the eternal Martini questions!\u00a0 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\u2026","rel":"","context":"In "How To"","block_context":{"text":"How To","link":"http:\/\/shakennotstirred.us\/?cat=17"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":81,"url":"http:\/\/shakennotstirred.us\/?p=81","url_meta":{"origin":551,"position":2},"title":"Shaken or Stirred, Part Two","author":"wlmoon58","date":"February 2, 2015","format":false,"excerpt":"A few more thoughts on \"Shaken vs. Stirred\"..... The most convincing argument I\u2019ve heard in favor of a stirred martini is the silky mouth feel that I mentioned early. The shaken drink tends to be aerated, at least at first, which gives it a different mouth feel. I will acknowledge\u2026","rel":"","context":"In "Gin"","block_context":{"text":"Gin","link":"http:\/\/shakennotstirred.us\/?cat=11"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":619,"url":"http:\/\/shakennotstirred.us\/?p=619","url_meta":{"origin":551,"position":3},"title":"Shaken vs. Stirred Revisited: Conclusion.","author":"wlmoon58","date":"July 18, 2015","format":false,"excerpt":"Over the past several weeks I've waxed poetic on the differences between Shaken Martinis and Stirred Martinis.\u00a0\u00a0\u00a0 We've talked about Temperature, Dilution, Bruising, and Taste.\u00a0 So what is the combined consensus conclusion? Lets review the score: Temperature - Draw\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Shaken vs. Stirred Revisited: Temperature Dilution - Stirring\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0 \u00a0\u2026","rel":"","context":"In "Gin"","block_context":{"text":"Gin","link":"http:\/\/shakennotstirred.us\/?cat=11"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":579,"url":"http:\/\/shakennotstirred.us\/?p=579","url_meta":{"origin":551,"position":4},"title":"Shaken vs. Stirred Revisited: Taste","author":"wlmoon58","date":"July 11, 2015","format":false,"excerpt":"We've finally come to the final, and probably most important, contentious, and difficult edition of Shaken vs. Stirred Revisited: Taste.\u00a0 Does Shaking change the taste of the Martini? I've been scratching my head trying to develop an effective and simple taste test for Shaken vs. Stirred: Taste while eliminating the\u2026","rel":"","context":"In "How To"","block_context":{"text":"How To","link":"http:\/\/shakennotstirred.us\/?cat=17"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":574,"url":"http:\/\/shakennotstirred.us\/?p=574","url_meta":{"origin":551,"position":5},"title":"Shaken vs. Stirred Revisited: Dilution","author":"wlmoon58","date":"June 28, 2015","format":false,"excerpt":"This is my second \"Revisited\" post on 'Shaken vs. Stirred'.\u00a0\u00a0 The first dealt with Temperatures.\u00a0 See Shaken vs. Stirred Revisited: Temperature if you missed it.\u00a0\u00a0 Today I'm going to elaborate on Dilution ..... Dilution: Many of my comments on temperature apply to dilution also, so some of this will sound\u2026","rel":"","context":"In "How To"","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\/551"}],"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=551"}],"version-history":[{"count":12,"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=\/wp\/v2\/posts\/551\/revisions"}],"predecessor-version":[{"id":564,"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=\/wp\/v2\/posts\/551\/revisions\/564"}],"wp:attachment":[{"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=551"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=551"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=551"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}