from: Vintage Cocktails
Shaken or stirred? That’s the age old question when it comes to martinis. James Bond likes his shaken, right? Or does it look like he gives a damn? There are some general rules to follow as far as the method for mixing goes. Drinks that include fruit juice, simple syrup, creamy liqueurs, sour mix, and dairy should be shaken. This method gives those drinks a frothy or foamy appearance. For drinks with all alcoholic ingredients or that include carbonated mixers, stir. Stirring is a gentler technique that creates the perfect amount of dilution. Many cocktails of this sort with gin and whiskey are stirred, because shaking is thought to “bruise” the spirit. Author W. Somerset Maugham said that, “Martinis should always be stirred, not shaken, so that the molecules lie sensuously on top of each other”. Bruised liquor basically means the taste is altered. For example, shaken martinis with gin can taste sharper. Sorry James, we’ll have ours stirred, not shaken.
3 ounces premium gin or vodka (I prefer Hendricks gin for dirty martinis)
rinse of dry French vermouth
2 dashes olive brine
Rinse a chilled martini glass out with vermouth. Gently stir gin and olive brine with ice in a mixing glass. Strain into the chilled martini glass. Garnish with 3 speared olives. (It’s bad luck to serve a martini with less than 3 olives!)
*For a very dirty martini- increase the olive brine to an ounce.
** For some great tips and facts on martinis, check out this site.