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.
From Casino Royale, 1953, Chapter 7, James Bond's drink of choice was the vesper, named for the beautiful double agent in Ian Fleming's book of the same name:
"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. Shake it very well until it's ice-cold, then add a large thin slice of lemon-peel.
Got it?"
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. Those that prefer a "shaken" martini understand that aerating it dissolves the vermouth. In addition, a "shaken" martini is said to be colder than a stirred one and, as such, comes in handy when drinking a vodka martini. The shaking effect will ice the vodka and produce a better "taste". Of course, it's the taste that is diminished the icier the vodka gets.
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?”
Holly Jolly Christmas Martini Recipe
Dedicated to Burl Ives
Add the gin, vermouth and peppermint schnapps together into a cocktail shaker which is filled halfway with cold, cracked ice. Shake well and then strain the delicious mixture into a chilled cocktail glass. Hang the small candy cane off the side of the rim and voila - you have the Burl Ives' Holly Jolly Christmas Martini.
Baklava Martini
We take from the Greeks in our celebration of the fall/autumn season with the Baklava Martini. The closest ting to eating this delicious Greek dessert.
Combine amaretto, gin, creme de cacao, simple syrup, and cinnamon in a cocktail shaker full of ice. Shake the mixture together and then strain it all into 2 martini glasses.
En-Lighten-Mint Martini
Perfect for Spring and Mother's Day. Hemingway may even have tried one!
Muddle infused vodka, 2 lemon wheels and mint sprig. Strain into a tall glass with ice and top with soda water. Garnish with a cucumber strip and lemon wheel.
Baklava Martini
We take from the Greeks in our celebration of the fall/autumn season with the Baklava Martini. The closest ting to eating this delicious Greek dessert.
Combine amaretto, gin, creme de cacao, simple syrup, and cinnamon in a cocktail shaker full of ice. Shake the mixture together and then strain it all into 2 martini glasses.
Lefty O'Doul's Pineapple Martini Recipe
JC writes in to the Muse:
"a few weeks ago my wife and I were in San Francisco and stopped in Lefty O'Douls for drinks... she had a SKYY infused pineapple martini that she loved... I've looked all over for a recipe and can't find one...do you know of any?"
Well, JC, we were wondering how Lefty O'Doul's made their Pineapple Martini also so we called them. We spoke with Chuck Davis, the Manager/Bartender. He was the bartender who made your pineapple martini.
Manmohan Prashar's Real Martini Recipe
Manmohan Prashar emailed us this simple, pure and tasty martini recipe:
Step 1: start with vermouth; measure 1 part, drop a few drops in a chilled cocktail glass; rotate the glass so that vermouth is spread on the glass walls. Pour rest of the vermouth left in the measure glass in cocktail shaker.
Step 2: Add 2 parts vodka to the cocktail shaker.
Step 3: Add 3 part gin to the cocktail shaker.
Shake well and serve
Cheers!!
Manmohan Prashar
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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