{"id":927,"date":"2008-01-17T13:03:01","date_gmt":"2008-01-17T13:03:01","guid":{"rendered":"https:\/\/www.cocktailians.com\/2008\/01\/shaking-vs-stir.html"},"modified":"2008-01-17T13:03:01","modified_gmt":"2008-01-17T13:03:01","slug":"shaking-vs-stir","status":"publish","type":"post","link":"https:\/\/cocktailians.com\/?p=927","title":{"rendered":"Shaking vs. Stirring: Brothers, Sisters, Come Together!"},"content":{"rendered":"

The Baltimore Sun chimes in<\/a> on the never-ending debate on how best to mix and chill one’s martini. Turns out it’s as much a sizzle-versus-steak argument as it is about anything substantial in re the actual finished product.<\/p>\n

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"When I was in Tokyo, I liked the way Japanese bartenders would shake martinis," says David Myers, owner of Sona in Hollywood and Comme Ca in West Hollywood, Calif., "but Sammy [consulting bartender Sam Ross] has converted me. He says stirring blends the alcohols better. Instead of a rapid shake, which emulsifies, there’s just a delicate blending."<\/em><\/p>\n<\/blockquote>\n

Oh, those crazy Japanese can make anything look enticing. But you’ll come back. They always<\/em> come back for Sammy’s special silver stirrin’ spoon!<\/p>\n

Personally, I’m not refined enough to have an opinion. (The concept of "bruising the gin" seems a bit precious, though I can certainly respect that there is a certain alchemy to the thing.) Frankly, that damned spy<\/a> ruined this discussion for me, and I no longer can even muster up the spite necessary to ask for it stirred, not shaken. I trust my bartender to do what they deem to be best, and like getting a haircut, if I don’t like it, I’ll try something else or go somewhere else. Or I’ll do it myself until I get it right, temporary uglinesses be damned.<\/p>\n

Tell me I’m wrong, call me a cretin, I understand. If you have a preference (or even better, a reason for that preference), I’d love to hear it.<\/p>\n","protected":false},"excerpt":{"rendered":"

The Baltimore Sun chimes in on the never-ending debate on how best to mix and chill one’s martini. Turns out it’s as much a sizzle-versus-steak argument as it is about anything substantial in re the actual finished product. "When I was in Tokyo, I liked the way Japanese bartenders would shake martinis," says David Myers, […]<\/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-927","post","type-post","status-publish","format-standard","hentry","category-seen-elsewhere"],"_links":{"self":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/posts\/927","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=927"}],"version-history":[{"count":0,"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/posts\/927\/revisions"}],"wp:attachment":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=927"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=927"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=927"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}