Monika Berg

Did something happen?

Okay.

Trying to have that, you know, conversation.

Exactly, exactly, exactly.

I know that some bars, they will use a thermometer when they stir, for example, a martini.

I belong to a slightly different camp because I think that as much as I respect our skills as bartenders, a freezer will always get your martini colder than any...

stirring or any mixing.

So I, for a drink like a dry martini or any kind of mixed beverage based on a white spirit, I would say pre-batch it, put it in the freezer so that you can just take it out, serve it straight into a pre-chilled glass.

And then that's the perfect martini because we can stir a

the appropriate amount of time, but we can only get it down to around minus four, maybe minus six if you are really lucky, Celsius.

But a freezer can get it down to minus 20.

And it just means that your martini will stay colder for longer versus creeping up

to zero and then moving up towards five, six degrees Celsius during those last sips.

So that's why I prefer my martini to be a freezer martini.