- 2 oz. Bombay Sapphire gin
- Dash of dry vermouth
- Lemon peel
- Ice
- Cool the cocktail glass with ice water.
- Place ice, gin and vermouth in a cocktail shaker.
- Swirl gently.
- Dump out the ice water in the cocktail glass.
- Rub the lemon peel on the rim of the glass, to deposit the essential oils, then place the peel in the bottom.
- Strain the gin and vermouth over top of the lemon.
January 6, 2010
I started this post a day early because I know that I will come in stumbling with intoxication (and not the water variety) this evening. My friend, Gemma, informed me last week that Hey Lucy Cafe, a trendy cafe/bar in downtown Toronto, has opened up a sister location near her home. They are advertising $3.99 martinis on a Wednesday. I am an avid martini drinker; my preference is a dry gin martini, stirred or swirled, with a twist. I am not snobby about my alcohol - let's be honest, I'd drink almost anything - but I don't find a cloudy, ice-chip riddled martini that appealing. Some connoisseurs say that shaking a traditional martini bruises the gin. I wondered if that is just a bunch of balderdash or if it is a legitimate claim. Today's question is: can gin be bruised by shaking it with ice?
A: Gin, being a liquid, cannot be bruised.
The phrase "bruising the gin" is used to describe the cloudy appearance of a gin martini when shaken instead of stirred. The cloudy effect is a result of aeration and ice particles that are produced by shaking with ice. It is debatable whether "bruising" gin changes the taste and texture of the drink, yet martini enthusiasts suggest that a traditional martini that is shaken makes it taste sharper and reduces the smooth character of the cocktail. The alteration may be a result of a more even distribution of vermouth, as shaking will emulsify the two liquids.
A shaken martini is colder than one that is stirred, however purists prefer the bottle of gin, the vermouth and the mixing glass to be at room temperature. This is so, when stirred with ice, it becomes slightly diluted and enhances the floral aroma of the juniper - the main ingredient in gin.
Shaking verses stirring really comes down to a matter of preference. If one likes a cold, even flavoured martini and is not bothered about the cloudy appearance, then shaking is the way to go. If one prefers a delicate floral flavour with a smooth finish and a clear presentation, then it must be stirred.
To make a traditional martini the way I like it:
~ President Bartlett from the West Wing (as played by Martin Sheen)
Sources:
Interesting Thing of the Day: The Martini
That's the Spirit: Mixology, Shaken vs. Stirred
Wikipedia: Martini (cocktail)Source URL: https://policfashion2011.blogspot.com/2010/01/hey-lucy.html
Visit Police Fashion for daily updated images of art collection
I started this post a day early because I know that I will come in stumbling with intoxication (and not the water variety) this evening. My friend, Gemma, informed me last week that Hey Lucy Cafe, a trendy cafe/bar in downtown Toronto, has opened up a sister location near her home. They are advertising $3.99 martinis on a Wednesday. I am an avid martini drinker; my preference is a dry gin martini, stirred or swirled, with a twist. I am not snobby about my alcohol - let's be honest, I'd drink almost anything - but I don't find a cloudy, ice-chip riddled martini that appealing. Some connoisseurs say that shaking a traditional martini bruises the gin. I wondered if that is just a bunch of balderdash or if it is a legitimate claim. Today's question is: can gin be bruised by shaking it with ice?
A: Gin, being a liquid, cannot be bruised.
The phrase "bruising the gin" is used to describe the cloudy appearance of a gin martini when shaken instead of stirred. The cloudy effect is a result of aeration and ice particles that are produced by shaking with ice. It is debatable whether "bruising" gin changes the taste and texture of the drink, yet martini enthusiasts suggest that a traditional martini that is shaken makes it taste sharper and reduces the smooth character of the cocktail. The alteration may be a result of a more even distribution of vermouth, as shaking will emulsify the two liquids.
A shaken martini is colder than one that is stirred, however purists prefer the bottle of gin, the vermouth and the mixing glass to be at room temperature. This is so, when stirred with ice, it becomes slightly diluted and enhances the floral aroma of the juniper - the main ingredient in gin.
Shaking verses stirring really comes down to a matter of preference. If one likes a cold, even flavoured martini and is not bothered about the cloudy appearance, then shaking is the way to go. If one prefers a delicate floral flavour with a smooth finish and a clear presentation, then it must be stirred.
To make a traditional martini the way I like it:
~ President Bartlett from the West Wing (as played by Martin Sheen)
Sources:
Interesting Thing of the Day: The Martini
That's the Spirit: Mixology, Shaken vs. Stirred
Wikipedia: Martini (cocktail)Source URL: https://policfashion2011.blogspot.com/2010/01/hey-lucy.html
Visit Police Fashion for daily updated images of art collection
