James Bond, the epitome of style and sophistication, always insists his martinis should be “shaken, not stirred.” However, that preference may well be a sign of his rebellious nature more than his command of the cocktail. Traditionally, martinis are stirred … and for good reason.
Many experts dismiss the idea that shaking “bruises the gin.” But they do note that while shaking makes for a colder martini, it also dilutes the martini and gives it a cloudy appearance. So for a clear, strong martini — stirring is the way to go. (For extra credit, you can read more about this from noted mixologist Robert Hess.)
