Comment on James Bond is responsible for many wasted vodka martinis

• RowRowRowYourBot@sh.itjust.works ⁨1⁩ ⁨year⁩ 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

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  • Soggy@lemmy.world ⁨1⁩ ⁨year⁩ 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.

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    • RowRowRowYourBot@sh.itjust.works ⁨1⁩ ⁨year⁩ 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.

      Which is all you need to change some components like those found in fresh citrus oils.

      Slurping a bit as you sip will impact the taste more than shake/stir (assuming equal dilution, temperature, and clarity)

      Shake is almost certainly creating more dilution though. You can’t handwave that away though it is unrelated to “bruising”

      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,

      Im fairly positive that is why we can smell things and I believe your assertion that leaving a glass of gin out for 30 minutes with a much greater exposed surface area will lose taste faster than innthe bottle

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