If you’re looking for that perfect gin martini, leave the shaker. Bust out the bar spoon.
It’s not just high and mighty mixologists looking down upon you in judgment when you fill that shaker full of ice and promptly start rattling. The high velocities you keep subjecting your gin to can actually have a negative impact on all those wonderful subtleties that give gin-based co*cktails their backbone.
Breathing and bruising? They aren’t just buzzwords. There are organic compounds in your gin that can go sideways when you subject them to the hardcore rock tumbler of your co*cktail shaker. (In this case, when we say “organic,” we mean compounds composed of carbon, hydrogen, oxygen, and the other odd elements.)
To dig down into the science of why your gin is best served stirred, not shaken, we turn to Shannon Stewart, a research scientist at Massachusetts Institute of Technology and an avid gin drinker.
“Any complex mixture of odors is generally divided into three parts: top note (in perfumes this is also known as the head note), middle note (heart note) and base note or fixative,” Stewart said.
The corresponding physical/chemical characteristic is vapor pressure (sometimes expressed as volatility). Top notes are the most volatile, while the base notes are the least volatile.
“Imagine the odor being contained by a piston,” Stewart said. “The more the odor wants to evaporate and escape, the harder the piston has to work to contain it.”
The base notes in the gin can actually work to temper those top notes, bringing them down and making them more palatable. Stewart pointed to red wine. In red wines, top notes can sometimes be terrible and offensive. These notes may contain sulfuric or amine groups that generally evoke the sensation of spoilage.
This is why some red wines have to breathe before you can serve them. It’s the same theory behind aerators or decanters — increasing the surface area of your wine that comes into the contact with the air, giving those volatile top notes a chance to dissipate.
In gin, the most distinct and attractive notes are the lovely juniper and coriander. It’s what makes gin so enticing.
“This is the top note,” Stewart said. “And the quality of juniper actually doesn’t come from a single compound, but rather a mix of lightweight alcohols.”
So when you agitate gin — say by shaking it for a martini — you’re causing the top notes to dissipate. Those bits of pine and botanicals that you look forward to start breaking down and become dull. The end result: A co*cktail that’s nowhere near as crisp as it should be.
“This is what we call bruising,” Stewart said. “Once you’ve shaken it, the rest of the drink only contains middle and base notes. Yuck.”
So, how do you keep these flavors and notes intact, while still getting that desirable deep freeze? Lots of ice, lots of stirring, and a properly prepared glass.
If you’re mixing a drink that traditionally needs to be shaken, but you really want to use your favorite gin, bust out the bar spoon and get ready to make your arm tired. Unless you really beat the heck out of it and create a massive vortex that exposes the gin to even more air, you’re not going to be exerting enough force on the gin to start breaking up the top notes of flavor. That means you should (reasonably) stir away until you get a bit of frost on the outside of your shaker, then pour.
The good news for you vodka drinkers — unless you’re rocking flavored vodka, there really isn’t much of a top or middle note. So feel free to shake away.
I'm Shannon Stewart, a research scientist at the Massachusetts Institute of Technology with a passion for gin and a deep understanding of the science behind co*cktails. My expertise in the field stems from both my professional background and my personal interest in the intricate nuances of spirits. So, let's dive into the compelling evidence and scientific principles that support the assertion that a gin martini is best stirred, not shaken.
Firstly, the key lies in understanding the composition of gin and how its organic compounds react to different mixing techniques. When we mention "organic" in this context, we refer to compounds composed of carbon, hydrogen, oxygen, and other elements. These compounds contribute to the flavor profile of gin, and certain characteristics make them susceptible to changes under specific conditions.
Gin, like any complex mixture of odors, can be divided into three parts: top note (head note), middle note (heart note), and base note or fixative. These notes correspond to the vapor pressure or volatility of the chemical compounds. Top notes are the most volatile, while base notes are the least volatile. Picture these notes being contained by a piston, where the more an odor wants to evaporate, the harder the piston has to work to contain it.
Now, let's draw a parallel to red wine to illustrate the impact of mixing techniques. In red wines, top notes can sometimes be undesirable, containing compounds that evoke spoilage sensations. This is why red wines often need to breathe or be aerated before serving. Similarly, the distinct and attractive notes in gin, such as juniper and coriander, are the top notes. These lightweight alcohols contribute to the overall quality of the gin.
When you shake gin for a martini, you subject it to high velocities, causing the top notes to dissipate. The bits of pine and botanicals that define the gin's character start breaking down, resulting in what experts term as "bruising." The co*cktail loses its crispness, and the drink primarily contains middle and base notes.
To preserve the integrity of the flavors while achieving the desired chill, the solution lies in stirring rather than shaking. Stirring with lots of ice and using a properly prepared glass allows the gin to maintain its top notes without compromising the overall quality of the co*cktail. For those adamant about using their favorite gin in drinks traditionally shaken, employing a bar spoon and stirring diligently is the key. The goal is to avoid exerting excessive force that could break up the top notes of flavor.
In summary, for the perfect gin martini, ditch the shaker, embrace the bar spoon, and stir your way to a co*cktail that preserves the delightful subtleties that make gin-based concoctions truly exceptional. Cheers!
