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Message: <blockquote data-quote="Snarf Zagyg" data-source="post: 9699476" data-attributes="member: 7023840">Hard disagree on this one, based on facts and science.Shaken v. stirred-Let's start with the basics- if you shake, you are going to dilute it more. Period. You are also going to cool it down much faster. Finally, for those into aesthetics, if you are serving a "clear" drink (martini, negroni), it will make it cloudy from the ice crystals.* If this is unclear, remember that when you shake, you are aerating the cocktail as well as quickly introducing small ice particles into it. Which is what you want for some drinks, and certainly not for others.Now, can you "bruise" gin? Eh, it's complicated. The short answer is no, in the way that you can't injure an alcohol. The long answer is yes, because aerating and quickly diluting the gin by shaking (rapidly agitating it) you are changing the flavor profile of the drink- because you aerated and diluted it. Which for many people makes the botanicals of the gin and vermouth become lessened.**Now, if you like cloudy, aerated, and diluted martinis ... that's okay! But the "correct" way to serve them is to stir them to avoid aeration and dilution, and because you don't like cloudy drinks when you order a martini. *Bonus fun fact- the "shaken" martinis in the Bond films are always shown clear, which wouldn't happen.**And if you have the palate for a vodka cocktail, you probably don't care much about the taste. <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f642.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":)" title="Smile    :)"  data-smilie="1"data-shortname=":)" /></blockquote>

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