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)
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