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Bruising is another term for watering down. Shaking puts more water into the martini and makes it taste weaker.

You put a tampon in and be picky about made up things

NTFF!!

Let's get this thread back on track:


"The secret to a good martini is:
1. No vermouth
2. Chill the glass to as cold as possible
3. Always stir, never shake. Shaking bruises the drink and 007 was moron."


Arrogant bartenders that think they know what the customer likes better than they themselves know. I used to shake Martinis all the time and people LOVED them. I can imagine their reaction if I went to make their 2nd one and I refused to shake it, on the grounds that it would "bruise" it.


To each his own.

I'm curious Glenn-

How do you take your Minze?

To each his own.

EXACTLY.

Yeah, how exactly does the martini get watered down that quickly? Are you working in the Sahara, where the ice melts instantly?

Anyway I can get it. Used to be real hung up on it be shaken over ice to thin it out a little bit and be super-cold, but those days are gone. I can actually sip it straight warm from the bottle if need be, and as it gets colder sitting on ice in the freezer.

I drink kerosene now

It does get ice in it. But it will get water in it even if you stir it. The Martinis I made that people liked so much had a real thin layer of ice on top.

yeah, i've had them with a little ice sometimes, but mostly there's nothing.

I never said I refused to shake it, if that is what the customer wants and I agree that to each his own.

The "secrets to a good martini" are my default way of making them and I have regulars who come back specifically for my martinis.

Yes water gets in if you stir, but the point is that it gets less water than if you shake.

Doing your best not to bruise a martini is basic stuff, despite my arrogance and regardless of dessert climate or otherwise...

What temperature do you serve your creme brulee?

P.S. taste is more of an issue with real Martinis made with gin. That is why not shaking them is important.

Fake Vodka martinis really have no taste, so I often shake them if the customer wants it very cold.

What temperature do you serve your creme brulee?

No idea, but I love playing with the blow torch!

I can actually sip it straight warm from the bottle if need be

whoa

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