The most famous martini drinker of them all, James Bond, preferred his martinis shaken, not stirred. And he preferred them ice-cold, so cold that the bartender would risk frostbite when shaking the martini in a shaker. To shake the martini vigorously in ice was thought to alter the drink’s molecular structure and eliminate the oily mouth feel from the gin. Shaking also made the drink temporarily cloudy as tiny oxygen bubbles appeared.
Seems James was onto a more healthy technique, as well. It appears that shaking a martini produced the most antioxidants.
Of course, James Bond used both vodka and gin in his martinis and the resulting antioxidant effect is not known.
Those martini drinkers preferring their drink stirred believed that to shake a martini was to “bruise” the gin. Stirrers like a clean and clear martini – no clouds here please. Some will add a dash or two of club soda so as to “encourage” the vermouth to cling to the sides of the martini glass. Simple. Quiet. Understated.
The Dukes Hotel Cocktail Bar in Mayfair, London, England, is where Ian Fleming concocted the famous line "shaken, not stirred" in reference to how James Bond, his fictional British Secret Service agent, preferred his martinis. The phrase was first used in Fleming’s book, Diamonds Are Forever, written in 1956. Interestingly, James Bond did not use the phrase in Diamonds Are Forever. He first used it in Dr. No, written two years later, in 1958. In the book You Only Live Twice, written in 1964, the phrase reverts to "stirred, not shaken".
What Was James Bond’s Martini Called and How was it Prepared?
James Bond’s martini was named the Vesper Martini and was a combination of gin and vodka. It was prepared with the following ingredients:
Another Version of The James Bond Martini
- as quoted from Ian Fleming's novel, Casino Royale
“A dry martini,” he said.
“One. In a deep champagne goblet.”
“Oui monsieur.”
“Just a moment. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet (French aperitif).
Shake it very well until it’s ice cold, then add a large thin slice of lemon-peel. Got it?”
Meadow Lark Vodka Martini
Mike Sherwood of Santa Rosa Spirits writes The Muse that he's been experimenting with two infusions from Sub Rosa Spirits. Nothing radical and, that he says, is the point. He likes mixing Elderflower Liqueur with Tarragon Vodka. The Saffron and Cointreau seemed destined as partners, "very lush and warming", he says. Mike adds a hint of fine freshly ground black pepper into a plain Tarragon martini. Grinding in white pepper also works well. The martini is meant to be understated which brings out the delicate flavor of the tarragon.
Combine all ingredients into a martini glass over cold ice - check out Swank Martini Glasses for a nice selection of classic, cool and artsy martini glasses - and shake. The elderflowers bring imagery of a fresh summer meadow at sunrise. The Meadow Lark is Oregon's state bird.
The Marseille Airport Martini
The Marseille Airport Martini may require 1-2 ounces of ginger ale or a juice of your liking. The weekend bartender at Serattos make this one with a little soda water mixed in. Soda cut the sweetness of the orange liqueur but need to play with this one a little more. The Marseille Airport Martini has a pale yellow orange cast to if from the Saffron vodka and Cointreau. The aroma is warm and familiar yet not completely identifiable due to the toasted cumin wafting over the orange liqueur and fresh lime. Think Golden Cosmopolitan minus the juice.
Combine ingredients in a cocktail shaker with cracked ice. Shake and strain into a chilled martini glass and garnish with a long twist of lime.
Recommended Glassware
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