[pf flyers]

Sorry. Shaken, not stirred. No true martini afficionado would have a stirred martini.

[FlyingFish]

"Sorry. Shaken, not stirred. No true martini aficionado would have a stirred martini."

Martini aficionado or a James Bond aficionado? I always heard that shaking the gin bruises it; but, I have found after the first martini, it doesn't matter. Besides, I never could taste the bruises.

[FlyingFish]

"Sorry. Shaken, not stirred. No true martini aficionado would have a stirred martini."

Martini aficionado or a James Bond aficionado? I always heard that shaking the gin, bruises it; but, I have found after the first martini, it doesn't really matter. Besides, I never could taste the bruises.

[andy58-in-nh]

As some of you already know, I'm very particular about my martinis. The problem with shaking a martini is that it tends to over-dilute the gin with water, and it also diminishes its floral character, which is a primary reason for selecting gin over vodka in the first place.

For that reason, I usually prefer the stirring method: after spooning a small amount of vermouth over ice and adding the gin, immediately transfer the contents to a prepared and chilled martini glass with two or three good quality flavorful olives - not those tasteless, over-processed Manzanillas.

If you must shake - try this: use a stainless steel shaker prechilled in the freezer. Note: chill the top and bottom separately - it's easier to close an ice-cold shaker than to open one. Add one ice cube only per jigger of gin you plan to decant and drink. Spoon a small - very small - quantity of dry vermouth over the ice and then add the giin. Cap and shake twelve times gently up and down (if you shake it more than that, well, you know what they say...) then strain and enjoy.