no surprise i guess, that conservatives prefer them stirred. [rquoter]“Shaken, not stirred, will get you cold water with a dash of gin and dry vermouth. The reason you stir it with a special spoon is so not to chip the ice. James is ordering a weak martini and being snooty about it.” – Jed Bartlett, The West Wing A classic rejoinder to an even more classic line. In actuality, however, Bond’s martinis should indeed have been shaken rather than stirred. Because they weren’t martinis at all. A proper martini contains gin and vermouth, traditionally in a 4-to-1 ratio, with a twist of lemon peel and/or an olive. Purists prefer them stirred, not shaken although, like the current Bond (which, incidentally, is better than the original) I don’t really give a damn. Technically, a shaken martini, which will have a slurry of ice crystals floating in it, is referred to as a Bradford. Alas, whereas the Bond of Casino Royale — both the 1953 novel which introduced the character and the 2006 film which rebooted the franchise — drank Vespers, a drink of his/Ian Fleming’s invention containing “Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel” the Bond of the earlier films drank what are properly referred to as vodka martinis which, as the name implies, substitutes vodka for gin. As to the shaken, not stirred, controversy, an old piece at The Straight Dope explains nicely. There are three main differences between a martini (or a vodka martini) which has been stirred and one which has been shaken. First, a shaken martini is usually colder than one stirred, since the ice has had a chance to swish around the drink more. Second, shaking a martini dissolves air into the mix; this is the “bruising” of the gin you may have heard seasoned martini drinkers complain about–it makes a martini taste too “sharp.” Third, a shaken martini will more completely dissolve the vermouth, giving a less oily mouth feel to the drink. In a vodka martini, cold is key: a vodka martini that is not ice-cold tastes like lighter fluid. So you shake them. The experience of a traditional martini is more dependent on it being smooth and on not ruining the delicate flavors of the gin. Ergo, one stirs it. Simple enough, no? Now, I don’t mind vodka martinis. While I decidedly prefer the traditional variety (sans the olive, unless my wife’s with me to eat it) a vodka martini is a perfectly refreshing cocktail. But because Bond, especially Sean Connery’s Bond, defined cool for so many, the vodka martini essentially became the martini. In many bars and restaurants, you will be served a vodka martini unless you actually specify gin. And that, I submit, is just wrong. Further, this travesty has spread beyond martinis. The other evening, my wife ordered a Tom Collins, another classic cocktail that’s just perfect for summertime. It was made with Absolut vodka rather than gin. Truly a travesty. My personal favorite, and also that of Stephen Green (ironically known as the VodkaPundit) is made with Bombay Sapphire gin, dry vermouth, and a lemon peel. As to the amount, Christopher Hitchens passes along a superb mnemonic: “martinis are like breasts: One is one too few, while three is one too many.”[/rquoter] personally, the addition of vermouth seems like just a waste of good gin or vodka. i prefer ice cold Kettle One Citron, fresh from the freezer, with just a touch of ice. pour yourself and your S.O. one each, take a jar of noxzema cold cream that's also been stored in the refrigerator, and, well...there's no better way to pass a hot summer afternoon...
A vodka martini is not a martini. I agree that vermouth ruins a good gin. Its Hendrick's all the way.
Got a hotel by the water and a quart of Bombay Gin The road goes on forever and the party never ends. <object type="application/x-shockwave-flash" data="http://www.lala.com/external/flash/SingleSongWidget.swf" id="lalaSongEmbed" width="220" height="70"><param name="movie" value="http://www.lala.com/external/flash/SingleSongWidget.swf"/><param name="wmode" value="transparent"/><param name="allowNetworking" value="all"/><param name="allowScriptAccess" value="always"/><param name="flashvars" value="songLalaId=1657606142942280672&host=www.lala.com&partnerId=membersong"/><embed id="lalaSongEmbed" name="lalaSongEmbed" src="http://www.lala.com/external/flash/SingleSongWidget.swf" width="220" height="70" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" wmode="transparent" allowNetworking="all" allowScriptAccess="always" flashvars="songLalaId=1657606142942280672&host=www.lala.com&partnerId=membersong"></embed></object><div style="font-size: 9px; margin-top: 2px;"><a href="http://www.lala.com/song/1657606142942280672" title="The Road Goes on Forever - Joe Ely" target="_blank">The Road Goes on Forever - Joe...</a></div>
yes, that's why it's called a "vodka martini" I'm not a big gin fan, but unlike the writer, i have to always specify vodka. now i want a dirty vodka martini.
Amen. Here's my recipe: 2 parts 100% agave tequila -- I tend to prefer Sauza Hornitos 1 part triple sec 1 part fresh squeezed lime juice -- key limes are best Shake, strain, and serve. Mexican martini, mexican rocket fuel... you decide.
Seems like for a lot of people these days, a martini means a frosty glass of gin. It's a shame, I think the herbal tones of a good vermouth really balances the juniper nicely. That said, vermouth that's been allowed to oxidize can be really nasty. Some people seem to forget that it's a wine.
