Shaken not stirred, or stirred not shaken?
Tuesday, February 26th, 2008The debate is neverending over how to mix the perfect martini. Personally, we follow a few simple rules:
1. If it contains actual berries, or other fruits or vegetables that might get pulverized from shaking, leaving a detritus of atomized plant matter floating in your glass, stir it.
2. If it contains juices or creams or other liquors that don’t mix well with vodka, shake it.
3. If you don’t want it cloudy (which comes from “chill haze”), stir it.
4. If you don’t want tiny bits of ice cluttering up your tongue and distracting your taste buds, stir it.
5. If, above all else, you want it cold, shake it.
Our recipe for an ideal martini? Chill a bottle of White Birch or Old Russian to a steady 32 degrees. Pour into a vodka flute or martini glass, and add your favorite garnish. Voila! No need for any decision trees. And your date will thrill to your smooth, fluid presentation of a delicious potable without all the martini-tumbler cacaphony, arm-flailing-induced neuralgia, messy strainings, and dirty bar ware sitting in the sink.