NPR's Allison Aubrey and Joe Palca "investigate" the big difference among shaken and stirred martinis.
NPR's Allison Aubrey and Joe Palca "investigate" the difference in between shaken and stirred martinis.
In the film Goldfinger, a minion of bad man Auric Goldfinger asks 007: "Can I do some thing for you, Mr. Bond?"
"Just a drink," Sean Connery's Bond replies, deadpan. "A martini. Shaken, not stirred," he intones.
From Connery to Pierce Brosnan and Daniel Craig, this preference is repeated once again and once again in 007 flicks. ( Check out this video clip montage for the total Bond result.)
So, its being the 50th anniversary of the 1st Bond film and all, we wondered: Is there any scientific cause to prefer a martini that is mixed by shaking compared with a single that is stirred? And, can you truly taste the distinction ?
To solution these inquiries, we headed to Bar Dupont in Washington, D.C. a kinda swanky joint the place locals hang out.
We each came with theories (not our very own theories, thoughts you, but rather ones we got from researchers a tiny pre- exploration, you may say).
A single concept is that maybe Bond series writer Ian Fleming had a strategic purpose for shaking up his hero's drinks.
Bar Dupont bartender Brian Collins pours us a cold a single.
Bar Dupont bartender Brian Collins pours us a cold one particular.
Our supply, John Hayes of Penn State, says that given that shaking a martini has a diluting influence on the drink, maybe this was Fleming's way of maintaining Bond's head in the game, even as he sipped a famously stiff cocktail.
The science behind this theory : When the martini is shaken, very small bits of ice flake into the drink, and as they melt, the drink is diluted. (Also, bartenders typically slough off what is left in the stainless steel shaker, so possibly Bond was consuming significantly less alcohol than we imagined.) And, shaking tends to make the drink colder.
Or maybe Fleming was in the know on the chemistry of shaken vs. stirred martinis.
"Shaking will greater take away very volatile organic compounds from the liquid [alcohol]," explains George Christou of the University of Florida, "and air oxidizes some of the other organic and natural compounds present, affecting its taste." This is akin to letting red wine breathe in advance of you serve it, he says.
Christou also says some cheaper vodkas manufactured from potatoes have some oil in them, and shaking will make an emulsion that will hide the oily taste even though it truly is hard to picture Bond consuming inexpensive vodka.
A single martini shaken, not stirred.
One martini shaken, not stirred.
So did we discern any big difference ?
After blinding ourselves with cloth napkins, we sipped on a couple of vodka martinis one shaken and one stirred that bartender Brian Collins mixed for us.
We have been the two capable to inform proper away which one particular was shaken. It was colder not considerably colder but just enough to notice.
But if we'd been asked to decide on the basis of taste alone? It would have been a lot tougher. Honestly, choosing up on the subtle taste influences of residual organics may call for a supertaster.
Or somebody who can reliably make a fortunate guess.
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