Is Bond’s way of making a martini the best?

Is Bond’s way of making a martini the best?

With the recent news that Bond 25 has resumed filming and is scheduled to be released in April 2020, the debate has been re-opened over whether a martini should be “shaken not stirred”.

Ian Fleming’s charismatic character, James Bond, always insists that it should be shaken, but some mixologists disagree.

Grey Goose cellar master, Francois Thibault, argues that shaking a vodka martini breaks the ice up too much, diluting the vodka and the martini as a whole. This can make a big difference on the palate. He suggests that it should be stirred for no more than 20 seconds to keep the vodka “as fluid and silky as possible”.

Meanwhile, Alan Smith, a food and drink expert for The Independent newspaper, says:

“When you add a little water to a high alcohol spirit, it will dilute the alcohol and can bring out the nuances, aromas and taste of the drink a lot more.”

As for making the best martini, James Bond has two favourites. The classic vodka martini, which consists of 50ml of vodka, 10ml of Dry Vermouth, three olives and ice is one. The other is the Vesper Martini, which is not for the feint-hearted. This drink is made by mixing 90ml of gin, 30ml of vodka, 15ml of Kine Lillet, one olive and ice. Both, of course, to be shaken not stirred.

However you choose to make a martini, classic or vesper, shaken or stirred, the drink should be poured into the perfect vessel. This can be from engraved crystal glasses, as any cocktail tastes good when using beautiful glassware.

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