Kevin Peterson

And I, I don't, you know, it barely crosses my mind anymore, but yeah. Then with guests, I'm like, Oh, okay. People care. Yeah. I don't love the fact that there are the gender connotations with drinks and glasses, but it's reality.

And I, I don't, you know, it barely crosses my mind anymore, but yeah. Then with guests, I'm like, Oh, okay. People care. Yeah. I don't love the fact that there are the gender connotations with drinks and glasses, but it's reality.

Oh, boy. Yeah. That's another thing is like what, you know, if you ask people to name one cocktail fact, what are they probably going to say? Well, it's shaken, not stirred.

Oh, boy. Yeah. That's another thing is like what, you know, if you ask people to name one cocktail fact, what are they probably going to say? Well, it's shaken, not stirred.

So, I guess my first answer would be, well, how do you take your martini? Shaken or stirred? Okay, great. That's exactly what I'm going to do. You know, my opinion is to stir it. And I would actually take a step further and say it's not that one is right or wrong. It is stirring and shaking give you different amounts of temperature drop, dilution, textural change.

So, I guess my first answer would be, well, how do you take your martini? Shaken or stirred? Okay, great. That's exactly what I'm going to do. You know, my opinion is to stir it. And I would actually take a step further and say it's not that one is right or wrong. It is stirring and shaking give you different amounts of temperature drop, dilution, textural change.

What is it that you want in the final drink? And what are the ratios of the ingredients that you put in there? Is that going to give you a balanced drink at the end? Some ratios might need a little more dilution. Some ratios might need a little lower temperature. So I'm really just kind of ducking the question here. But, you know, my martini is basically a Manhattan build.

What is it that you want in the final drink? And what are the ratios of the ingredients that you put in there? Is that going to give you a balanced drink at the end? Some ratios might need a little more dilution. Some ratios might need a little lower temperature. So I'm really just kind of ducking the question here. But, you know, my martini is basically a Manhattan build.

Two part spirit, one part vermouth, couple dashes of bitters, stirred. That's not, you know, that's a rarity that I get a request to make a martini. in that exact way.

Two part spirit, one part vermouth, couple dashes of bitters, stirred. That's not, you know, that's a rarity that I get a request to make a martini. in that exact way.

Yeah, shaking and dilution, or sorry, chilling and dilution go hand in hand, where the chilling of the drink comes from melting the ice. So to get a colder drink, you have to melt more ice. And Yeah. So you're just picking a point along kind of a dialed in line, colder and more diluted or less cold, less diluted.

Yeah, shaking and dilution, or sorry, chilling and dilution go hand in hand, where the chilling of the drink comes from melting the ice. So to get a colder drink, you have to melt more ice. And Yeah. So you're just picking a point along kind of a dialed in line, colder and more diluted or less cold, less diluted.

Yeah. So the air bubbles that you shake into the drink and what they tend to do is boost aroma. So they trap, you know, little aroma molecules or some atomization that happens there. And then they pop when you drink and go up into your nose. And And this is a really noticeable effect. You might think it'd be pretty minor. I've done it both ways. And it's like, oh, wow.

Yeah. So the air bubbles that you shake into the drink and what they tend to do is boost aroma. So they trap, you know, little aroma molecules or some atomization that happens there. And then they pop when you drink and go up into your nose. And And this is a really noticeable effect. You might think it'd be pretty minor. I've done it both ways. And it's like, oh, wow.

You could stir a drink to the same temperature. You just have to stir it a lot longer than you would shake a drink. And it's a completely different drink. Even though the temperature and dilution are the same, the presence of those air bubbles dramatically alters the drink.

You could stir a drink to the same temperature. You just have to stir it a lot longer than you would shake a drink. And it's a completely different drink. Even though the temperature and dilution are the same, the presence of those air bubbles dramatically alters the drink.

And the other thing that it does is it inhibits some of your tasting of the drink, meaning some of those air bubbles cling to your tongue and basically it sort of blocks some of the liquid from interacting with taste buds. So the shaking boosts aroma and drops the level of taste. So as a weird thought experiment, I said, well, could you make a shaken old fashioned that's balanced?

And the other thing that it does is it inhibits some of your tasting of the drink, meaning some of those air bubbles cling to your tongue and basically it sort of blocks some of the liquid from interacting with taste buds. So the shaking boosts aroma and drops the level of taste. So as a weird thought experiment, I said, well, could you make a shaken old fashioned that's balanced?

which again, most people would say terrible abomination.

which again, most people would say terrible abomination.