Shaken, not stirred

Just watched Mythbusters on the debate over whether there’s a difference between a Martini made the James Bond way (shaken) versus The Other Way (stirred).

Turns out, according to the onscreen Martini expert(s), there is a significant difference. The “shaken” is more dilute than the “stirred” due to the ice in the cocktail shaker which melts a little during the crafting of the beverage and finds its way into the drinkie. The resulting “shaken” Martini is slightly less intoxicating than the “stirred” variety.

Using sobriety as a tool of espionage? How very British.

N.B. Thanks to T for the wit.

Published in: on July 13, 2012 at 12:00 am  Comments (2)  
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  1. Of course they are correct, but that’s not the reason. When Ian Fleming was writing, vodka was potato based and therefore oily. Shaking dispersed the oil and improved the taste. Nowadayas vodka is grain based and therefore all you are doing is diluting it.

    I remembered all this rather vaguely from somewhere and good old Wikipedia has it: search for “shaken not stirred”.

    Lesson: all writing is a product of its time.

    • Show-off. 🙂 Does the world have enough Dom Perignon ’38 left for Bond to be able to afford it on his wages?
      I wonder how many other branded (or generic) goods have stayed the same since they first appeared in print (or otherwise). Good old carbolic soap, for example. It’s so cheap I can’t imagine anyone trying to make it differently from the original. Still vile, however!

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