Why Shake?


When a Martini is given a good hard shake a number of reactions occur:
  • The aldehydes in the liquor are rapidly oxidized.
     
  • The Fusel oil (which can be observed as those tear-like fingers which try to creep up the inside of your glass) are uniformly suspended into the cocktail, giving the drink a "cloudy" appearance.
     
  • The freshly shaken "cloudy" appearance will take on a creamier texture.
     
  • In conclusion, the cloudy effect imparts a fuller creamier taste to the drink.

Note: Ethics do not allow revealing the source of the above conclusion, but the source is a scientist at a major USA research laboratory with extensive documented lab results supported by field work.

 

    
 

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Copyright 2006 Classic Shaker Co.
Updated May 8, 2012