Why Shake?

When a Martini is given a good hard shake a number of reactions occur:
  • The aldehydes in the liquor are rapidly oxidized.
  • The Fusel oil (which can be observed as those tear-like fingers which try to creep up the inside of your glass) are uniformly suspended into the cocktail, giving the drink a "cloudy" appearance.
  • The freshly shaken "cloudy" appearance will take on a creamier texture.
  • In conclusion, the cloudy effect imparts a fuller creamier taste to the drink.

Note: Ethics do not allow revealing the source of the above conclusion, but the source is a scientist at a major USA research laboratory with extensive documented lab results supported by field work.



Contact Us  |  Classic Flasks  |  The Ritual  |  About the Silversmith
About the Company
  |  Press  |  Why Shake?  |  Home

Copyright 2006 Classic Shaker Co.
Updated May 8, 2012