Stir it up! 🍸
You might have heard people talk about why James Bond was wrong when he wanted his martini shaken, not stirred. And even worse, that shaking will “bruise” the alcohol. Let’s put this myth to rest: shaking a spirit is not going to hurt it -- physically, or its feelings!
As we discussed earlier in our shaking post, shaking a cocktail mixes, chills, and dilutes the ingredients. Stirring has the same function — it’s just to a lesser degree. So when you don’t have heavy ingredients (such as cream, eggs, and juices), then you don’t need to aerate your drink to the same extent. Hence, the delicate magic of a stirred cocktail.
Usually, you can stir your cocktail for about 30 seconds. You’re gonna want to take that spoon for a nice, smooth ride around the edge of the glass. Don’t just jam it in there and start whacking it around all willy nilly. You’re NOT try to agitate it, remember?! Stir it with love and I promise the recipient of your drink (or you!) will taste the difference! 😉🥰
So why not shake a martini like Mr. Bond requested? First, the shaking will cause extra dilution in a drink that doesn’t need it. Second, you’ll remember that shaking causes aeration and bubbles -- so, your smooth, still drink will get bubbly and cloudy. You want stirred cocktails to be crystal clear and blissfully bubble-free. Is this part mostly about aesthetics? Yes. But is drinking all about pleasure and aesthetics? Definitely yes!
If you’re the experimental type, make two martinis: one shaken and one stirred. Compare the difference and report back!
What’s that? Now you’re thirsty for a martini? 🍸 Me too, my friend! Let’s give it a go with a classic recipe:
Classic Dry Gin Martini
2 1/2 oz. gin
1/2 oz. dry vermouth
1 dash orange bitters
Add ingredients into a mixing glass with ice, and stir until bracingly cold. Strain into a chilled martini glass, and garnish with a lemon twist. Sip & enjoy!
Show me those gorgeous martinis! Tag me on Instagram @thefizzycoupe and #thefizzycoupe. Cheers! 🍸
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