shaken is indeed better than stirred!
Dan Same
Victoria, AustraliaPosts: 6,054MI6 Agent
I found this interesting (if very scientific) article on Bond's choice of drink and how a vodka martini that is shaken, rather than stirred is both healthier and tastes better than the reverse. Take from it what you will: 
Secret agent Bond's success rests in a martini
Roger Highfield
May 22, 2008
JAMES Bond preferred his vodka martinis "shaken, not stirred", but is there any difference? Yes — according to a psychologist and chemist who like their science with a twist.
To celebrate the centenary of the birth of Ian Fleming, creator of the world's most famous secret agent, Professor Charles Spence and Dr Andrea Sella will be unveiling the secrets of 007's favourite drink and a range of other cocktails, at a lecture at the Cheltenham Science Festival next month. Professor Spence is a psychologist who has worked with molecular gastronomist Heston Blumenthal to unravel the secrets of how we interpret taste, while his fellow Bond addict is a chemist at University College London.
To these aficionados, the creation and presentation of a cocktail is a true science: "molecular mixologists" can create alcoholic alchemy, from Bond's dry martini to daiquiris and beyond.
Take the all-important issue of shaking rather than stirring the martini. In 1999, a group of students at the University of Western Ontario in Canada decided to test Bond's preference in a series of experiments on gin and vodka martinis.
They studied the martinis' ability to deactivate hydrogen peroxide — a substance used to bleach hair or disinfect scrapes, and a potent source of the free radicals linked to ageing and disease. While the detailed chemistry is not fully understood, martinis were much more effective than their basic ingredients — such as gin or vermouth — at deactivating hydrogen peroxide, and about twice as effective when shaken. The martini must contain an antioxidant that deals with the peroxide, and which works better after shaking.
In their analysis of the results in the British Medical Journal, the team concluded, reasonably enough, that Bond's excellent state of health "may be due, at least in part, to compliant bartenders". And Dr Sella believes that shaken martinis are not only healthier, but also taste better. This is due to what experts call "mouth-feel" — the shaken martini has more microscopic shards of ice, making its texture more pleasing.
So Fleming's creation obviously has impeccable judgement — but some of the scientific subtleties of cocktails did escape him.
Martinis pack quite an alcoholic punch — but how quickly would they have an effect on 007? Alcohol is alcohol, but it is taken up at different rates, depending on many factors. The absence of bubbles in a martini would slow the uptake of alcohol.
Secret agent Bond's success rests in a martini
Roger Highfield
May 22, 2008
JAMES Bond preferred his vodka martinis "shaken, not stirred", but is there any difference? Yes — according to a psychologist and chemist who like their science with a twist.
To celebrate the centenary of the birth of Ian Fleming, creator of the world's most famous secret agent, Professor Charles Spence and Dr Andrea Sella will be unveiling the secrets of 007's favourite drink and a range of other cocktails, at a lecture at the Cheltenham Science Festival next month. Professor Spence is a psychologist who has worked with molecular gastronomist Heston Blumenthal to unravel the secrets of how we interpret taste, while his fellow Bond addict is a chemist at University College London.
To these aficionados, the creation and presentation of a cocktail is a true science: "molecular mixologists" can create alcoholic alchemy, from Bond's dry martini to daiquiris and beyond.
Take the all-important issue of shaking rather than stirring the martini. In 1999, a group of students at the University of Western Ontario in Canada decided to test Bond's preference in a series of experiments on gin and vodka martinis.
They studied the martinis' ability to deactivate hydrogen peroxide — a substance used to bleach hair or disinfect scrapes, and a potent source of the free radicals linked to ageing and disease. While the detailed chemistry is not fully understood, martinis were much more effective than their basic ingredients — such as gin or vermouth — at deactivating hydrogen peroxide, and about twice as effective when shaken. The martini must contain an antioxidant that deals with the peroxide, and which works better after shaking.
In their analysis of the results in the British Medical Journal, the team concluded, reasonably enough, that Bond's excellent state of health "may be due, at least in part, to compliant bartenders". And Dr Sella believes that shaken martinis are not only healthier, but also taste better. This is due to what experts call "mouth-feel" — the shaken martini has more microscopic shards of ice, making its texture more pleasing.
So Fleming's creation obviously has impeccable judgement — but some of the scientific subtleties of cocktails did escape him.
Martinis pack quite an alcoholic punch — but how quickly would they have an effect on 007? Alcohol is alcohol, but it is taken up at different rates, depending on many factors. The absence of bubbles in a martini would slow the uptake of alcohol.
"He’s a man way out there in the blue, riding on a smile and a shoeshine. And when they start not smiling back—that’s an earthquake. and then you get yourself a couple of spots on your hat, and you’re finished. Nobody dast blame this man. A salesman is got to dream, boy. It comes with the territory." Death of a Salesman
Comments
Perish the thought! B-) I had actually heard a similar (less scientific) explanation from my brother, who took a course in bartending.* His explanation, culled from more experienced mixmasters, has to do with the 'bruising' of the ice during the shaking process, but the end result is the same---more small bits of ice in the glass equals slightly more dilution of the spirit...which means, presumably, that one can drink more of them :v
* As opposed to me, who leapt into bartending uneducated once upon a time, and learnt more about mixing great cocktails from career drinkers than from the wisdom of more experienced bartenders...
"I am not an entrant in the Shakespeare Stakes." - Ian Fleming
"Screw 'em." - Daniel Craig, The Best James Bond EverTM
Thanks guys. I can really see now that shaken is definitely better than stirred.
I know there is also discussion about the dilution of the drink when shaking, but I must say that people forget that the water from ice may be an essential component of the martini. Maybe it is the binder between the vermouth and gin (or vodka), or maybe it is just my imagination. I do not think the small amount of ice that gets into the martini can really be considered enough to delute it. In fact, I like to see the icy cold martini placed before me with just a hint of an ice layer floating on top of the martini.
I say this, try all the methods and see what you like. All bartenders have heard the old quote "shaken not stirred", maybe you will cause a stir when you request "stirred not shaken." Just don't forget during all this analysis that your goal is to enjoy the martini.
Let's hear it for the "Cocktail Culture."
M: "Jealous husbands, outraged chefs, humiliated tailors . . . the list is endless."
...just a little CR quote for you.
Actually a very interesting read. Thanks Dan.
The result, shaken well, was indeed cloudy, but much smoother than the same drink made by pouring the individual ingrediants directly into the shaker.
Bond’s Beretta
The Handguns of Ian Fleming's James Bond
Bond’s Beretta
The Handguns of Ian Fleming's James Bond
Last night I didn't end up making a Vesper (I had to work today)but I made a Metropolitan. This drink uses 3 parts Vodka, 1 part Lillet Blanc and a tsp of lime juice. Followed your suggestion and it did taste better. I will certainly use this method for my other martini's in the future and the next time I have some free time it will be a Vesper. Thanks Again!
Bond’s Beretta
The Handguns of Ian Fleming's James Bond
DanSame, very interesting article to read. I do enjoy mine better shaken. I once tried it stirred and it tasted a bit sharper to me at least. I prefer the shaken method just like JB.