“Shaken, not stirred” – this is how fictional character James Bond decides his martini cocktail flavor in the Casino Royale novel. Though the line sounds good in the book, the taste might be slightly unusual to you!
What is a Bruised Martini? When you overshake a martini, it becomes cloudy, the texture becomes diluted and achieves a bruised flavor. Ice melts faster while shaking and microbubbles enter into the liquid. These bubbles change the mouth-feel or oily quality of gin. Adding non-alcoholic components compromised the oily texture and shaking accelerates this.
In this article, we will discuss some interesting facts about bruising and stirring.
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Popularity Of Bruised Martini
It’s more common to stir a martini than shake it. This is because stirring mixes the ingredients together without incorporating air, which can make your drink cloudy and less flavorful. When you order a “Bruised Martini” in a bar or restaurant, you’re asking for a shaken martini that has been overmixed, resulting in a slightly diluted and bruised flavor. So if you want to avoid a watered-down cocktail, stick with the classic stirred martini!
To bruise your martini, all you need to do is shake it hard and long enough! In the shaken version of James Bond’s Martini, the drink will lose its usual dryness and become cloudy with ice crystals. The taste might be slightly different than what you’re used to, but it’s worth a try.
So the next time you’re at a bar or restaurant and want to order a martini, be sure to ask for a “Bruised Martini” – you won’t regret it!
Stirring Keep Texture Clear
Stirring keeps the texture clear in a martini and it remains dry with a crisp finish. The heat releases more during stirring than shaking. It maintains viscosity or an oily texture in a great spirit like Gin that can get lost when shaken too vigorously!
Bruising is not a great option for you if you’re looking to avoid air bubbles, which will make your drink taste less flavorful. While bruising does create some foaminess due to ice crystals melting into the water as they mix around when being bruised over long periods or vigorously shaken – just like bruising itself can cause bruising on fruits such as apples; this would be undesirable since apples are already juicy enough without adding extra liquid from that tiny droplet.
Bruising Is Preferable Sometimes
Bruising is preferable when the drink has a strong flavor, like Gin. Shaking infuses air into the liquor and dilutes it with water from melting ice cubes; hence this would be good for cocktails that are not as flavorful so they don’t overwhelm your taste buds!
It’s worth noting though because bruising does create some foaminess due to ice crystals melting into the water as they mix around when being bruised over long periods or vigorously shaken – just like bruising itself can cause bruises on fruits such as apples; this would be undesirable since apples are already juicy enough without adding extra liquid from those tiny droplets! This could be good or bad depending on what kind of martini you’re making!
Finally, we can say that if you’re not ready to take an extra kick, you can go for Bruises martini. Just let your bartender know about your preference!