Shaken or Stirred?
James Bond, the debonair British secret agent who always seems to know everything about everything, can not appreciate his Martini cocktails that they are “shaken, not stirred …”. Sorry Mr. Bond, but you do not show a good example to enthusiastic consumers of cocktails! Indeed, the preparation of the perfect Martini says “stirred, not shaken…”.
Of course, with regard to food preferences and éthanolées, tastes and colors do not discuss. If you prefer a glass of Chardonnay to accompany a filet mignon, and either! If you do not support the spaghetti to less than the cut, who am I to tell you that you make a mistake irreparable? And if you really prefer your Martini shaken, and so be it. However, I will now share with you some information and advice on the great existential question that haunts the mind for so long. You’ll have all the keys in hand to decide yourself, rather than following the example of agent 007.
When I listen to my brothers and sisters mixologues débattrent on the “shaken or stirred,” I often phrases like “abyss Shake gin or vodka.” OW! Protectors of ethanol in all its forms, I support you but such arguments contain more poetry than fact. There are in fact very little difference between a martini that was shaken and stirred Martini. So where is the problem? Why is it a matter of debate? To understand this, you must enter the heart of the subject and analyze the differences between the two techniques, each with advantages and disadvantages …
The importance of temperature All cocktails should be served cool. Plus a cocktail is fresh, it will be more likely to be good. It is easier to reduce the temperature of a cocktail by stirring. Demonstration: Take two identical glasses and put an ice cube in the bottom of each. Fill two glasses of warm water. Using a spoon, the ice moves slowly against the walls of glass in trying to ensure maximum contact between the ice and all parts of the liquid. Continue for about 30 seconds then remove the ice cube in each glass. What glass is the coldest? Anyone who has been stirred. This is the result of the thermal conductivity of the water. Thus, there is more contact between ice and liquid, the faster will reduce the temperature of the liquid. Shake has the same effect, but also generates a side effect: the contact between ice and break, producing small pieces of ice that will melt in the cocktail, affecting its flavor and alcohol content. Stir therefore vital that advantage over the shaker.
The importance of clarity Any self-respecting chef knows, presentation plays a crucial role in the development of a dish. This principle also applies to mixologues. Some cocktails contain only basic ingredients “clear” the most famous and probably most is precisely the Martini. It is important that clarity is intact during the preparation of favorite cocktail Bond, James Bond. Unfortunately, this kind of shaking cocktails creates air bubbles and affect clarity. Another demonstration: Place milk in a shaker (even without ice) and shake. You see this layer of foam on the surface? Well this is the result of ventilation produced by the shaking. Now pour the milk into a glass and stir with a spoon. The bubbles are much smaller in this way and if you stir so delicate, no bubble is formed.
The importance of the dilution Few people realize count, but water is a central element in almost all cocktails. Whether stirring or shaking, inexorably melt the ice, adding water to your concoction. The taste of the cocktail will not be greatly changed, yes, but it would not change at all would be a mistake. The exact amount of water and allow to soften the power of alcohol in the cocktail, helping to balance. Too much water and your Martini is undrinkable! As I mentioned above, the action of shaking results in the production of small pieces of broken ice that melt and add water so the cocktail reception. Too much water? Only your taste buds can tell … On the other hand, does move as quickly refresh your cocktail. This means that you will need to stir longer to complete the optimum temperature, which also produce more ice melted …
From a purely practical point of view, will shake the bartender to serve faster. Yet move represents a further effort, a small grain of passion and perhaps that is what motion sensitive spoon which makes all the difference, which transforms a combination of gin (or vodka) and vermouth into a light and powerful cocktail that changed the history of cocktails forever. This demonstration language will probably not had the desired effect on some of you, but I hope that at least you try the experience, history of compare. Appointment for the next time the recipe and variations!
A final precision that comes directly from the other side of the Channel! An article in the British Medical Journal indicates that a shaken Martini is better for your health a Martini stirred … Maybe finally, James was right. You can drink …
