Comment on James Bond is responsible for many wasted vodka martinis
njm1314@lemmy.world 3 weeks ago
That’s because they’re watered down weak martinis. The whole reason you don’t shake a martini and you should stir it is because when you shake it it chips the ice and makes it melt faster. By shaking it he’s making it weaker.
mattd@programming.dev 3 weeks ago
njm1314@lemmy.world 3 weeks ago
Thank you for getting that I didn’t think anyone would
RowRowRowYourBot@sh.itjust.works 3 weeks ago
It “bruises” the gin as well.
Baaahb@feddit.nl 3 weeks ago
Not when its vodka…
Breadhax0r@lemmy.world 3 weeks ago
False, the gins ego is bruised that someone would order an inferior vodka martini.
Baaahb@feddit.nl 3 weeks ago
False! Gin is not angry, just disappointed that someone would order an inferior vodka martini.
Soggy@lemmy.world 3 weeks ago
This isn’t a real thing.
RowRowRowYourBot@sh.itjust.works 3 weeks ago
It is, but it’s more that forceful oxygenation impairs the perception of certain olfactory compounds changing your impression of the drink. Saying it “bruises” the gun is just easier
Soggy@lemmy.world 3 weeks ago
Aeration is a known factor in cocktails, it also requires some kind of protein or structure in the liquid to hold onto air for more than a few moments. Slurping a bit as you sip will impact the taste more than shake/stir (assuming equal dilution, temperature, and clarity) The other factor bruise-truthers trot out is Volatile Organic Compounds and the “top notes” evaporating out or oxidizing and I’m sure that would happen if you left a neat glass out on the counter for half an hour, but ten seconds of tumbling is nothing compared to the distillation and bottling process.
It’s like the “espresso dies in thirty seconds” thing that’s actually an efficiency training benchmark that got misinterpreted at some point. The chemistry just isn’t that fast.