Your Martini Should Not Be Shaken or Stirred, But Vibrated

Mr. Bond was wrong. The bartender should not shake or stir the cocktail, but vibrate it with a tuning fork. Wayne Curtis of The Atlantic reports:

There’s a theory making the rounds—I first heard it from David Wolowidnyk, who runs the bar at West, a well-regarded Vancouver restaurant—that vibrations of the right frequency will cause the molecules in a drink to rearrange themselves in curious ways, thereby altering or enhancing the flavor. [...]

I tested the tuning fork on a variety of drinks, including Manhattans and daiquiris. Once, on my first sip, I was convinced that a properly tuned Manhattan was tastier and more luminous than a regular one, much as it had seemed in Vancouver. On the second sip, though, I couldn’t detect any difference.

I also tried a series of blind taste tests—putting out three glasses of a spirit, then leaving the room while someone applied a tuning fork to a single glass. I was able to correctly identify which drink had been “tuned” approximately one-third of the time.


(Photo: Richard Mitchell)

We dish up more neat food posts at the Neatolicious blog

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Out of 3 choices, he was able to identify his method 1 time out of 3? This essentially means he has no idea what his method tastes like. If I flip a coin 100 times, I will guess the outcome correctly 50% of the time, whether I rub it under my armpit first for luck, or prime it with a tuning fork. This is a parlor trick, nothing more.
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BTW, The reason you shake a Martini is to make it as-cold-as-possible without it being on the rocks.

By the time the bartender's done, there should be FROST on the outside of the shaker, and it should be so cold he can't hold it without a bar towel.

When he pours it, there should be a haze of Ice-Chips on the top 1/3 of the drink.

Otherwise, like most bartenders, yours will have been an overpaid idiot; triply-so if he dared make a martini in that lamer-combo of Pint Glass+Steel Shaker.
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