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.
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