Drink Tech: Shaken or stirred?


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. 


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s