For our seventh (007) edition of cocktail chronicles, naturally, we wanted to pay homage to one of the most iconic action stars of all time. That is Bond, James Bond.
Unless you have been living under a rock for roughly the past 58 years, you are probably aware that James Bond’s drink of choice is the Martini, shaken not stirred.
Although James Bond is a classy, sophisticated secret agent, one thing he may have gotten wrong was his preference to have his Martini shaken, not stirred. Although it can be shaken, it is most definitely meant to be stirred.
The evolution of the Martini began in 1888 and would almost be unrecognizable to most everyday Martini consumers. However, over time the recipe has changed from its original form. For better or worse, the Martini as it is known today tends to be more gin forward and pull back on the vermouth and bitters.
As far as the reason it is considered to be proper to stir a martini rather than shake is due to the violence that occurs whilst shaking. Violently shaking a martini will cause the gin to bruise. As a result of the bruising, the flavor profile of the gin within the cocktail will change and become far less crisp. Also, by choosing to stir the Martini you are able to more accurately control dilution. Thus, ensuring that the drink is both adequately chilled and not over diluted.
Let’s jump into the specs as they are most known today.
- Place all ingredients into your cocktail mixing glass and add ice
- Stir until adequately chilled and diluted (20-30 seconds)
- Strain into a chilled Nick and Nora, coupe, or martini glass.
- Lastly, garnish with a lemon twist.
If you are interested, we also wanted to provide some educational material that provides a history about how the Martini became the Martini that we are most familiar with today. So we hope you check it out and enjoy. Cheers!