tag:blogger.com,1999:blog-4751805452043419723.post2143499942980641524..comments2024-03-19T03:24:31.430-04:00Comments on Off The Presses: Duking It OutRobert Simonson, "Our Man in the Liquor-Soaked Trenches"-New York Times.http://www.blogger.com/profile/14428424677554600158noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4751805452043419723.post-10978094407683083902008-11-13T18:00:00.000-05:002008-11-13T18:00:00.000-05:00Yes, they seem to have replaced the stirring with ...Yes, they seem to have replaced the stirring with ice with the prior chilling of the gin. Your points are both well taken, Darcy and Anita.Robert Simonson, "Our Man in the Liquor-Soaked Trenches"-New York Times.https://www.blogger.com/profile/14428424677554600158noreply@blogger.comtag:blogger.com,1999:blog-4751805452043419723.post-46026663750090070182008-11-13T15:24:00.000-05:002008-11-13T15:24:00.000-05:00No ice? No stirring? Just vermouth and gin. I see ...No ice? No stirring? Just vermouth and gin. I see ice, whether stirred or shaken, as a crucial part of the martini experience.Unknownhttps://www.blogger.com/profile/08933018186468906097noreply@blogger.comtag:blogger.com,1999:blog-4751805452043419723.post-48015462237736149792008-11-13T15:06:00.000-05:002008-11-13T15:06:00.000-05:00it sounds rather posh experience but... straight g...it sounds rather posh experience but... straight gin and vermouth sounds a little disgusting.<BR/><BR/>there's a purpose to stirring (or shaking, if you must) the gin with ice, and it's not just to chill it. there's dilution that happens, and with it a change in viscosity, strength, and flavor. <BR/><BR/>freezing the crap out of a good bottle of gin may be one way to dull the taste, but I'd be so bold as to say you really didn't have a martini... and that's even leaving the questionable absence of bitters out of the equation.Anita (Married... with dinner)https://www.blogger.com/profile/16158306976034229048noreply@blogger.com