Sunday, October 17, 2010
shaken, not stirred?
Apparently, 007's request that his martinis be "shaken, not stirred" is not (or at least need not be) shear posturing. Rather, shaking eliminates many bartender-related variables which can affect the quality of a stirred drink. So, insisting on shaking ensures consistency (plus, of course, aeration). See the full explanation here.