To Stir Or To Shake…
While mixing my morning protein shake at the office with my Skyy Vodka 1920s replica cocktail shaker I suddenly remembered something. Johnny revealed to me that he is of the stir school of cocktail mixing and I was so stunned to discover this fact. Really? Just when I was about to add a sarcastic quip about bruising the gin he beat me to the punch - except he was serious.
Now I’m all about doing things the right way and all and I’m sure there’s something to this whole stirring concept; however, shaking that cocktail maker not only feels good, it’s quick, easy and with minimal utensils and implements to clean up after. Am I an efficiency fanatic or just plain lazy? Does it make a difference?
Clearly I need to finish breakfast before attempting an entry here.
August 17th, 2006 at 12:20 PM
I can’t decide which is more erotic: the poster on the wall, the bananas on the desk or the boy wondering how to use that shaker. I may spend some time trying to figure it out.
August 17th, 2006 at 7:02 PM
Stirred? Shaken? I could use some enlightening. I am not well versed in alcohol either. I have now effectively established myself as the biggest prude in the universe (just don’t ask grandma if this holds true). Boy Wonder, looking dependably cute in ANY picture. For the record Jerrod, the innocent humor contained within your e-mail did not evade me. However, Appalachian living could be right up your alley!!! Yee haw!
August 18th, 2006 at 1:20 AM
People stir cocktails in their parlors during intimate gatherings. They have money, style and time. The rest of us use cocktail shakers because they’re more convenient than a big glass pitcher and a matching wand.
The rule of thumb is clear drinks are stirred, cloudy drinks are shaken. Or you can just pour the gin directly into a frosty glass and forget the mixing entirely.
August 19th, 2006 at 9:54 AM
Well now I know why and how those wonderful ideas always seem to come about when BW is at work. As far as the the shaken vs. stirred issue goes, yes cloudy drinks should be , according to my barkeeping skills, shaken until a light frost begins to coat the shaker and everything else that consists mostly of a premium spirit, should be stirred.
August 19th, 2006 at 10:17 AM
“…shaken until a light frost begins to coat the shaker”
So THAT’s what you’ve been doing with Gus Mattox and the rest of them. Exercising your professional skills, were you? Now I can stop wondering.