Drink Tech: Shaken or stirred?

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James Bond liked his martinis… cloudy.

Ever since I first witnessed James Bond order a martini, I assumed that shaking was the way all discriminating gentlemen preferred their cocktails prepared.

As it turns out, 007 might have been wrong.

The only drinks that need to be shaken are those that include something other than spirits — cream, juice, syrup, etc. Thicker ingredients require more energy to properly mix.

If your cocktail only includes spirits — say, vodka and vermouth — shaking will only make the drink cloudy. In that case, stirring’s your best bet. 

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