Shaken not Stirred

Possibly the most famous phrase related to cocktails and yet it’s widely considered that Mr Bond was in fact wrong in asking for it shaken!

Ian Flemming was no stranger to alcohol and was himself known to prefer his gin Martinis shaken and not stirred, and this all before he was told by his doctor to change to bourbon for his health….best doctor ever.

It is a matter of contention when it comes to The Martini in all honesty and as in the previous post its best that you  consult the barperson as the options are endless.

It’s become common practice to stir a Martini. Its less aggressive and allows for the spirits to combine smoothly and then for the drink to appear completely transparent when served.

Shaking a cocktail is a far more violent affair, it is considered that, especially with gin, that the gin is bruised when shaken leading to a slightly more bitter drink, but regardless it will be colder and that is a key factor in a Martini but will be opaque due to the agitation and the ice crystals left in the cocktail. 

For what is basically straight up booze its imperative that the drink is as cold as possible. A drop in temperature makes the drink ever so quaffable and suppresses the sharp ethanol flavours and hides any impurities in the base spirit.

Now stirring the drink can get it cold for sure, but thermodynamically speaking shaking will get it colder. 

So the choice is yours really and where your priorities lie with regard to dilution and temperature.

The only other thing to consider, and something I learnt working in the USA was that when someone’s asks for a filthy martini (lots of olive brine in the drink) I will shake the cocktail. Call me odd but I just think that the salted brine and the spirits need more aggressive help to combine properly and this drink really must be as cold as possible due to the salinity – hence shaking. 

The Martini is an intimidating drink and a bad Martini is an insult to the palate. But its intimidating for the bartender also. 

There are so many variants to consider and all with new terminology. ·      

Bone dry (no vermouth at all)

·      Dry (a touch of vermouth)

·      Wet (a good dash of vermouth)

·      Perfect (equal measures sweet and dry vermouth to spirit)

·      A twist (a twist of citrus skin to express the oils to the glass)

·      Dirty (some olive brine), filthy (lots of olive brine)

·      On the rocks (over ice – not so popular but good on a hot day)

·      Dirty ice on the side (the ice from the cocktail shaker or stirrer in a glass on the side for you to add as you wish - great if you plan on slowing down to enjoy the drink over time)

So you see the bartender is on a hiding to nothing before they’ve even asked if you want gin or vodka!!!

But when its right….oh….when its right….its cold, refreshing, sharp, boozy, thirst quenching and oh so delectable. 

All bars will have a house recipe for a Martini if you are unsure but take the lead from the bartender and let them guide you – it will take you to places not even Bond himself would dare go!

Tom Thumb House Martini

50ml Colwith Aval Dor Vodka or Monterey Helford Gin

10ml House dry vermouth (Noilly Pratt or Martini are a go to if you haven’t made your own)

Either a lemon twist or 5ml olive brine and 2 large Halkidiki olives to garnish

Shaken or stirred