The Baltimore Sun chimes in on the never-ending debate on how best to mix and chill one's martini. Turns out it's as much a sizzle-versus-steak argument as it is about anything substantial in re the actual finished product.
"When I was in Tokyo, I liked the way Japanese bartenders would shake martinis," says David Myers, owner of Sona in Hollywood and Comme Ca in West Hollywood, Calif., "but Sammy [consulting bartender Sam Ross] has converted me. He says stirring blends the alcohols better. Instead of a rapid shake, which emulsifies, there's just a delicate blending."
Oh, those crazy Japanese can make anything look enticing. But you'll come back. They always come back for Sammy's special silver stirrin' spoon!
Personally, I'm not refined enough to have an opinion. (The concept of "bruising the gin" seems a bit precious, though I can certainly respect that there is a certain alchemy to the thing.) Frankly, that damned spy ruined this discussion for me, and I no longer can even muster up the spite necessary to ask for it stirred, not shaken. I trust my bartender to do what they deem to be best, and like getting a haircut, if I don't like it, I'll try something else or go somewhere else. Or I'll do it myself until I get it right, temporary uglinesses be damned.
Tell me I'm wrong, call me a cretin, I understand. If you have a preference (or even better, a reason for that preference), I'd love to hear it.