{"id":574,"date":"2015-06-28T20:34:17","date_gmt":"2015-06-29T03:34:17","guid":{"rendered":"http:\/\/shakennotstirred.us\/?p=574"},"modified":"2015-06-28T20:34:17","modified_gmt":"2015-06-29T03:34:17","slug":"shaken-vs-stirred-revisited-dilution","status":"publish","type":"post","link":"http:\/\/shakennotstirred.us\/?p=574","title":{"rendered":"Shaken vs. Stirred Revisited: Dilution"},"content":{"rendered":"

This is my second “Revisited” post on ‘Shaken vs. Stirred’.\u00a0\u00a0 The first dealt with Temperatures.\u00a0 See Shaken vs. Stirred Revisited: Temperature<\/a> if you missed it.\u00a0\u00a0 Today I’m going to elaborate on Dilution …..<\/p>\n

Dilution:
\n<\/span>Many of my comments on temperature apply to dilution also, so some of this will sound repetitive.\u00a0 But that makes sense as dilution is a function of Temperature.\u00a0 (Which is why I started with Temperature.)\u00a0 I’ve also expounded on Dilution <\/a>in the past if you want to see my prior comments.<\/p>\n

Shaken martinis are generally more diluted.\u00a0 This is primarily due to the pulverization of the ice during shaking creating smaller pieces of ice and therefore increased ice surface area.\u00a0\u00a0 As with temperature, the larger the surface area, the greater the dilution.<\/p>\n

But, again, time is also a factor.\u00a0 A martini stirred for 30-45 seconds may well be more diluted that a martini shaken for 5-10 seconds.<\/p>\n

Also, again, the initial temperature of the ice is a factor.\u00a0 Using cold ice will minimize dilution as the mixing must first bring the ice up to melting temperature, 32 deg F.\u00a0 It should be noted that the smaller shards of ice created by shaking very quickly come up to melting temperature.\u00a0 So ‘cold ice’ is beneficial to reduce dilution, but the benefit may be minimal.<\/p>\n

So using large, very cold ice cubes and stirring the mix for a decent, but careful, amount of time will give you the Martini with the least dilution.<\/p>\n

Advantage:
\nStirring, when performed optimally with cold ice.\u00a0\u00a0 This is not the time for amateur bartenders busy occupied pulling beer taps.\u00a0 There\u2019s a skill set required to stir efficiently to chill the Martini just to the point of the ice melting.\u00a0 This takes experience, attention to the process, and time.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 … 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":[3,56,39,38,9,40],"jetpack_featured_media_url":"","jetpack_likes_enabled":false,"jetpack-related-posts":[{"id":619,"url":"http:\/\/shakennotstirred.us\/?p=619","url_meta":{"origin":574,"position":0},"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":967,"url":"http:\/\/shakennotstirred.us\/?p=967","url_meta":{"origin":574,"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":577,"url":"http:\/\/shakennotstirred.us\/?p=577","url_meta":{"origin":574,"position":2},"title":"Shaken vs. Stirred Revisited: Bruising","author":"wlmoon58","date":"July 2, 2015","format":false,"excerpt":"This is my third \u201cRevisited\u201d post on \u2018Shaken vs. Stirred\u2019.\u00a0\u00a0 The previous two dealt with Temperature and Dilution.\u00a0 See Shaken vs. Stirred Revisited: Temperature and Shaken vs. Stirred Revisited: Dilution to catch up.\u00a0\u00a0 Today we wax poetic on Bruising. I'm sure you've read or heard somewhere that shaking 'bruises' 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":579,"url":"http:\/\/shakennotstirred.us\/?p=579","url_meta":{"origin":574,"position":3},"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":1532,"url":"http:\/\/shakennotstirred.us\/?p=1532","url_meta":{"origin":574,"position":4},"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":52,"url":"http:\/\/shakennotstirred.us\/?p=52","url_meta":{"origin":574,"position":5},"title":"Shaken or Stirred??","author":"wlmoon58","date":"January 21, 2015","format":false,"excerpt":"This is probably the most discussed issue about Martinis. The name on this blog clearly shows you where I stand on this subject. Here are two reasons why. The stirred Martini, when properly executed, has a silky smooth luxurious mouth feel. So why do I prefer mine shaken? Note above\u2026","rel":"","context":"In "Gin"","block_context":{"text":"Gin","link":"http:\/\/shakennotstirred.us\/?cat=11"},"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\/574"}],"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=574"}],"version-history":[{"count":8,"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=\/wp\/v2\/posts\/574\/revisions"}],"predecessor-version":[{"id":590,"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=\/wp\/v2\/posts\/574\/revisions\/590"}],"wp:attachment":[{"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=574"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/shakennotstirred.us\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}