Martini connoisseurs have determined the preparation of a martini has an influence on their
antioxidant capacity, the shaken gin martinis were able to break down hydrogen peroxide and leave .072% of the peroxide behind, versus the stirred gin martini which left behind .157% of the peroxide. The study was done at the time because moderate consumption of alcohol appears to reduce the risks of cataracts, cardiovascular disease and stroke.
antioxidant capacity, the shaken gin martinis were able to break down hydrogen peroxide and leave .072% of the peroxide behind, versus the stirred gin martini which left behind .157% of the peroxide. The study was done at the time because moderate consumption of alcohol appears to reduce the risks of cataracts, cardiovascular disease and stroke.
Some connoisseurs believe stirring diminishes its flavor, while others believe shaking bruises the gin creating a slight bitter taste. Prior to the 1960's, vodka was refined from potatoes. This element made the vodka oily. To disperse the oil you simple shake the martini. During the 60's the potatoes were replaced by grains such as corn and wheat or by other ingredients such as grapes or soybeans.
Other reasons for shaking tend to include making the drink colder or ice-cold. Shaking allows the drink to couple with the ice longer thus making it far colder than if it were to be stirred.
Shaking is also said to dissolve the vermouth, better making it less oily tasting. Shaken martinis also appear cloudier than when stirred. This is caused by the small fragments of ice present in a shaken martini.
Recipe:
1/2 oz. dry vermouth
4 oz. gin or vodka
2 pimento-stuffed green olives
Fill a cocktail shaker with ice. Pour in vermouth, followed by vodka or gin.
Count to 30. Divide into 2 martini glasses. Garnish with 1 olive each.
4 oz. gin or vodka
2 pimento-stuffed green olives
Fill a cocktail shaker with ice. Pour in vermouth, followed by vodka or gin.
Count to 30. Divide into 2 martini glasses. Garnish with 1 olive each.
ENJOY!!
