{"id":925,"date":"2008-01-17T18:48:23","date_gmt":"2008-01-17T18:48:23","guid":{"rendered":"https:\/\/www.cocktailians.com\/2008\/01\/shaking-vs-st-1.html"},"modified":"2008-01-17T18:48:23","modified_gmt":"2008-01-17T18:48:23","slug":"shaking-vs-st-1","status":"publish","type":"post","link":"https:\/\/cocktailians.com\/?p=925","title":{"rendered":"Shaking vs. Stirring Pt. II: DrinksCompanion Drops Some Science"},"content":{"rendered":"

One of the things that makes cocktailian culture so endlessly fascinating (aside from the alcohol, of course) is the sheer variety<\/em> of it all; aside from the infinite number of drinks and recipes out there, there are often several different ways to make a given drink (which brands of spirits do you use<\/a>, and in what proportions<\/a>?) and even good-natured debates on cocktail-making techniques.  <\/p>\n

Cases in point: the debate over at Jeffrey Morgenthaler’s on straining vs. cracking<\/a>, and Chico’s interesting post<\/a> below on shaking vs. stirring.  As I noted in the comments<\/a>, I usually follow the classic rule of shaking everything with juices or other harder-to-mix ingredients, while stirring drinks that are composed solely of spirits.  And, as Jay points out<\/a>, there’s something in the silky texture of a stirred Martini that can’t be matched by a shaken one…and the visual impact of a crystal-clear drink can’t be beat either.  But, it ultimately comes down to personal preference.  (I once heard that Dr. Cocktail shakes everything, just because it’s more fun that way, but I can’t find any corroboration of that.)<\/p>\n

But if you really want to get into it, check this pair of very detailed posts from DrinksCompanion<\/a>:  intensive discussions of both shaking<\/a> and stirring<\/a>.  And yes, there are different schools of thought on how to do each of those methods:  the posts take you through the various styles of shaking (including the Japanese "hard shake"), and the American, Japanese, and European styles of stirring.  Informative… and I think I’ll have to schedule a trip to Angel’s Share soon to get another up-close look at the "hard shake" in action.<\/p>\n","protected":false},"excerpt":{"rendered":"

One of the things that makes cocktailian culture so endlessly fascinating (aside from the alcohol, of course) is the sheer variety of it all; aside from the infinite number of drinks and recipes out there, there are often several different ways to make a given drink (which brands of spirits do you use, and in […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-925","post","type-post","status-publish","format-standard","hentry","category-seen-elsewhere"],"_links":{"self":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/posts\/925","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=925"}],"version-history":[{"count":0,"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/posts\/925\/revisions"}],"wp:attachment":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=925"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=925"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}