Shaken, Not Stirred: The Science behind Bond’s Martini
Moderate alcohol consumption reduces risks of developing cardiovascular disease, stroke, and cataracts. As Mr Bond enjoys perennial robust health, scientists investigated whether the mode of preparing martinis has an influence on their antioxidant capacity. Reporting in the British Medical Journal, they concluded that 007 was not only astute in matters of clandestine affairs both personal and international, he also had keen scientific and medical insights.
Anti-Aging Antioxidants: Wonder why 007 looks so young? Shaken martinis were more effective in deactivating hydrogen peroxide than the stirred variety, and both were more effective than gin or vermouth alone (0.072% of peroxide remaining for shaken martini, 0.157% for stirred vs. 58.3% for gin and 1.90% for vermouth). More data: http://goo.gl/N44xc
Daddy Cool? When the martini is shaken, not stirred, tiny bits of ice flake into the drink, and as they melt, the drink is distinctly colder. It’s also more dilute, so perhaps Bond was going easy on the alcohol to keep his head clear?
Vespers to Esters: Water, in the form of ice, breaks down the esters to release aromatics. “Shaking will better remove very volatile organic compounds from the liquid” explains George Christou of the University of Florida, “and air oxidizes some of the other organic compounds present, affecting its taste.” This is akin to letting red wine breathe before you serve it.
Recipe: Vesper Cocktail, from James Bond in Ian Fleming’s 1953 book Casino Royale. “Shake it very well, until it’s ice cold, then add a large thin slice of lemon peel. Got it?”
– 3 oz Gordon’s Gin
– 1 oz Stoli Vodka
– 1/2 oz Kina Lillet
Watch: Dashing Bonds delivering the famous one liner over the years. Vodka Martini, Shaken, Not Stirred
Reference: Shaken, not stirred: bioanalytical study of the antioxidant activities of martinis. Trevithick et al., 1999. British Medical Journal 319:1600
Happy Birthday to our own Mr. Bond, Gnotic Pasta ! #DashingDansVan