Shaken vs. Stirred

April 9, 2007


Does it really matter how you mix it when you’re serving the martini in a Riedel Grape Martini glass? Look at the curves on this thing, David. When you hold it, you’ll understand how a glass can be zipper grease. The weight in your hand gives you a sense of comfort and the crystal caresses your lips like mother’s nipple.

Personally, I prefer a good shake. The stirring purists’ issue is a valid issue. No one wants a cloudy martini. But, you don’t need to shake it to death. Just a few firm, steady shakes and you’ve got a martini that has released its flavors, but hasn’t been bruised.

Classic Dry Martini (Makes 2)
Your spirit should be chilled to begin. You definitely don’t want a watery, flat cocktail. It doesn’t have to be frozen, but at least cool. If you prefer a lemon garnish with your martini, try Juniper Green. Jennifer prefers olives, so we tapped the magnum of Belvedere.

8 oz. chilled vodka
An ice bucket filled with cracked ice
A bottle of vermouth
6 Picholine olives
Olive picks

Fill the glasses with ice and add water to the brim. Set aside to chill. Engage in witty conversation with your lady friend.

Fill a glass shaker with ice half full. Open the bottle of vermouth and waft the aroma towards the shaker. Cap the vermouth. Pour the gin over the ice in the shaker. Gently shake up and down 2 or 3 times.

Drain the glasses and strain the chilled elixir into the delicious curves. Garnish with 3 olives. Serve this before the Warm Fingerling Potato Salad or go Todo Liquido.


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