What's the flavor difference between shaken & stirred martinis?

Answer 1

The classic martini of yore was stirred, "so as not to bruise the gin." (as martini is 5 parts gin and 1 part water and olives) W. Somerset Maugham declared that "Martinis should always be stirred, not shaken, so that the molecules lie sensuously one on top of the other," while James Bond from the Ian Fleming novels ordered his "shaken, not stirred", a drink properly called a Bradford.
The concept of "bruising the gin" as a result of shaking a martini is an oft-debated topic. The term comes from an older argument over whether or not to bruise the mint in preparing a Mint Julep. A shaken martini is different from stirred for a few reasons. The shaking action breaks up the ice and adds more water, slightly weakening the drink but also altering the taste. Some would say the shaken martini has a "more rounded" taste. Others, usually citing hard-to-track-down scientific studies, say that shaking causes more of a certain class of molecules (aldehydes) to bond with oxygen, resulting in a "sharper" taste. Shaking also adds tiny air bubbles, which can lead to a cloudy drink instead of clear. In addition the drink is a perfect aperitif - it cleanses the mouth before eating - and the tiny air bubbles restrict the gin (or vodka) from reaching all tastebuds. This is why purists would claim that a martini should always be stirred. Some martini devotees believe the vermouth is more evenly distributed by shaking, which can alter the flavor and texture of the beverage as well. In some places, a shaken martini is referred to as a "Martini James Bond".

Answer 2

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Shaking and stirring both have the same ultimate end goal: to chill the drink by moving it around the ice. Stirring doesn't get the drink any colder than shaking, but stirring does take slightly longer. There is no difference in how well the drink is mixed with stirring or shaking, unless the bartender just flat-out didn't stir it enough. However, when you shake a cocktail, it aerates the drink as well, so the drink comes out cloudy and maybe even a little frothy. For certain drinks, like the martini or the manhattan, for example, this is undesirable. When you order a martini, you expect it to be perfectly crystal clear, looking like water, with the garnish the only bit of color in the glass. If you get a shaken martini, it comes out looking slightly cloudy, which doesn't look good. Then again, with a margarita, which has lime juice, is never going to be perfectly clear, so shaking it doesn't make the drink unappealing-looking. If you have some liquor at home, try it out. If you don't have a shaker, you can use a jar. The difference is actually pretty amazing when you see it side-by-side. The rule for bartenders is: if the drink has all "clear" ingredients (which is to say, all liquors) then you stir the drink; if the drink has fruit juice or cream or egg or something else which isn't clear, then shaking is fine. The myth that "shaking bruises the liquor" is just that: a myth. You can't "bruise" liquor with ice chips or whatever alcoholics say when they complain about anything other than straight vodka in their glass. (If there are that many ice chips in the drink, it was poorly strained.) Stirring waters down a drink exactly the same as shaking does. (And in fact, you want the drink to have a little water in it to soften the alcohol burn of the drink, so you can concentrate on the pleasing flavors.) Less well-trained bartenders shake everything simply because it's faster and they've never been taught properly. Now the story about James Bond and his shaken vodka martinis: Ian Fleming wanted to make his character James Bond a world-traveled sophisticate (and not just a killer) in addition to being a spy. A reader in the late 50's would know that a martini is made with gin and is stirred. Bond, however, having traveled all over the world developed a taste for vodka while spying in communist countries and now preferred this "exotic" liquor. The same goes with shaking: he knows his tastes and is willing to do what the world says is wrong if it means he gets what he wants. Cheers!

Answer 3

Shaken Vs Stirred

Answer 4

Flavored Martinis

Answer 5

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RE:
What's the flavor difference between shaken & stirred martinis?

Answer 6

You will only notice the flavor change in better vodkas. Shaking "bruises" the Vodka and leaves it with more of an alchohol type taste. Stirring (if done fast enough) will make the drink colder. Placing the bottom side of the spoon against the wall of the tumbler and swirling it around, never allowing the spoon to leave the side of the tumbler will allow you to not let the ice cubes collide and bruise your vodka. Swirl quickly for about 75 - 100 reps ( it should take about 40 seconds) for a super cold and un watered martini. You will know if you did it right if some chrystillization occurs on the surface of the Martini after you have poured it. Enjoy...

Answer 7

Frasier Crane-gourmet snob types think that shaking the martini "bruises" the vermouth, whatever that means. I have had martinis made both ways, and I like "shaken", becauses it mixes the liquor better, and because it looks cool :)

Answer 8

There really isn't from what I can tell- shaking the martini does get the booze colder than stirring it, though.

Answer 9

I don't think it can be explained any better than the way Bill explained it.

Answer 10

THERE'S NOTHING BETTER THAN A GREY GOOSE VODKA MARTINI,SHAKEN UNTIL FRIGID WITH A TWIST (EXTRA DRY WITH JUST A DROP OF VERMOUTH