Sean Carroll

Which also means that you don't want your shaker to be too full of liquid.

Yeah.

Yeah.

So this is definitely moving us into the engineering territory. And I do want to talk about that. But it's also a perfect segue to mention that you don't actually talk about martinis that much in the book. I didn't know whether this was an intentional choice or it's just that there's not that much to say about martinis.

So this is definitely moving us into the engineering territory. And I do want to talk about that. But it's also a perfect segue to mention that you don't actually talk about martinis that much in the book. I didn't know whether this was an intentional choice or it's just that there's not that much to say about martinis.

I think a short book just on the martini would definitely be worth it. I would buy it. You get one customer. But also, there is this weird thing, and here is my own personal take, but I think people get too macho about martinis, especially in the dryness of them, right? Yeah.

I think a short book just on the martini would definitely be worth it. I would buy it. You get one customer. But also, there is this weird thing, and here is my own personal take, but I think people get too macho about martinis, especially in the dryness of them, right? Yeah.

The idea that the fewer the less vermouth you have, the better until the point where it's just you're you're just drinking gin or vodka. And that's completely missing the aspect of balance that you were talking about before.

The idea that the fewer the less vermouth you have, the better until the point where it's just you're you're just drinking gin or vodka. And that's completely missing the aspect of balance that you were talking about before.

And do you have any feelings on the shaken versus stirred question vis-a-vis the martini?

And do you have any feelings on the shaken versus stirred question vis-a-vis the martini?

I've gone back and forth myself. Let me just say, like, I do now have a belief, but I'm very willing to change my mind about this particular question.

I've gone back and forth myself. Let me just say, like, I do now have a belief, but I'm very willing to change my mind about this particular question.

And so just so we can be very specific, I presume that the shaking both lowers the temperature more effectively, but increases the dilution. So that's a trade-off. Exactly.

And so just so we can be very specific, I presume that the shaking both lowers the temperature more effectively, but increases the dilution. So that's a trade-off. Exactly.

But you also mentioned texture. How does that work?

But you also mentioned texture. How does that work?

Sorry, sorry. Tell people, tell people what an old fashioned has in it.

Sorry, sorry. Tell people, tell people what an old fashioned has in it.

Something I did, I got this impression from your book, I don't know if you said it explicitly, but the difference between the less expensive spirits and the more expensive spirits is not more exquisiteness when you get more expensive, but fewer flaws.