What does it mean to be careful not to “bruise the gin” when making a martini?
Shaking gin does a few things: -It traps small air bubbles in the gin, giving it a cloudy appearance when strained into the stemmed cocktail glass. Some traditional martini drinkers will gasp at this; after all, the drink is very much about presentation. -It breaks off shards of ice which will strain into the martini and eventually melt, further watering down the drink. -Shaking any drink will generally make it colder than stirring. The classic way to make a martini (or manhattan or rob roy for that matter) is to stir it, but it’s really a matter of preference.
