Jump to content

Recommended Posts

6 hours ago, joethefoodie said:

Keep on convincing yourself.

The article said shaking is more effective than stirring. It was your link. What do I have to convince myself about? 

 

Link to post
Share on other sites
  • Replies 603
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

I can't even think about undertaking this project - for starters, I have at least 6 of the old-style Rittenhouse bottles.   Shit - the bitters extend to the back of the cabinet!  

My neighbors have been consistently impressed by the variety of cocktails that I'm drinking. It seems I'm developing quite the reputation. Thanks to you all.

Audrey really nailed that one, didn't she?

Posted Images

23 hours ago, Sneakeater said:

So, bloviatrix, how was the Ophir?

It's the Adventurers Edition (bought at Duty Free). Not a ton of Juniper. Cardamon and Citrus. Works in a cocktail.

Link to post
Share on other sites
56 minutes ago, Sneakeater said:

BIG yea.

Now you have understand, I haven't drunk rum in 30 years. So you're saying it's worth investing in a bottle of rum. (i'm trying to find ways to use the Maraschino). What rum would you suggest?

Link to post
Share on other sites

YES it's worth getting a bottle of rum.

I think you should get three (cuz I would, wouldn't I?):

For a white, Flor de Cana Extra Dry 4 Year

For a dark, Gosling's Black Seal

For a high-proof that shows you're serious, Smith & Cross

Rum is your FRIEND.

Link to post
Share on other sites

I mean, not that you'd conceivably care, but I think I'm having a Between the Sheets tomorrow evening.  (Cuz I'm cooking something in the afternoon that will require lemon rind.)

Link to post
Share on other sites
1 hour ago, Wilfrid said:

The article said shaking is more effective than stirring. It was your link. What do I have to convince myself about? 

 

It's only universally "more effective" if you think the only reason to stir/shake is to chill the drink.

That's like saying that all the different possible methods and fats you can use for frying are effectively the same because all you want to do is cook the food (or that in baking all you want to do is heat and cook), and that the universally best one is the one that does it fastest.

Link to post
Share on other sites

Dave also has said...

Quote

 

Still, there’s some solid science behind why a martini should be stirred and a daiquiri shaken, rather than the other way around. Both methods chill, dilute, and blend your drink—but they have different effects on flavor and texture that work better with some cocktail recipes than others.

Typically, Arnold explains, when you shake a drink, it will get colder—and thus more diluted—than it would be after stirring. “Banging ice rapidly around inside a shaking tin is the most turbulent, efficient, and effective manual chilling/dilution technique we drink makers use,” he explains. Because flavor perception, and sweetness, in particular, is blunted at cooler temperatures, a shaken drink needs to start out significantly sweeter than its stirred equivalent.

Shaking also adds texture to a drink, in the form of lots of tiny air bubbles. That’s a good thing when you’re making a cocktail with ingredients that taste nice when they’re foamy, like egg whites, dairy, and even fruit juice, and not as good when you’re mixing straight liquor with bitters. Sorry, Mr. Bond.

 

 

Link to post
Share on other sites
10 hours ago, Sneakeater said:

And then maybe a Between the Sheets.

After cursing the name, you'll thank me for this, too.

Now Cognac is something I have.

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×
×
  • Create New...