[004]
SeanIRea
Current Version
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Emily makes martinis early on in the film with a few dashes of vermouth and a hearty pour of gin, then shakes it idly and pours it straight into the glass through the coarse strainer in a cobbler style cocktail shaker. This is similar to how James Bond liked his martinis (shaken, not stirred) but it\'s widely accepted by bartenders and cocktail aficionados alike that a shaken martini is... flawed to put it lightly. (Side note, a Vesper Martini is Bond\'s preferred spec, and it\'s pretty nice if stirred) Shaking a drink cracks the ice in the shaker and adds a lot of dilution to a drink, and while it may be colder faster, the drink as a whole suffers. Even with a generous serving of gin, as it\'s split between two glasses and measures most of the way up to a decent serve.
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Emily makes martinis early on in the film with a few dashes of vermouth and a hearty pour of gin, then shakes it idly and pours it straight into the glass through the coarse strainer in a cobbler style cocktail shaker. This is similar to how James Bond liked his martinis (shaken, not stirred) but it\\\'s widely accepted by bartenders and cocktail aficionados alike that a shaken martini is... flawed to put it lightly. (Side note, a Vesper Martini is Bond\\\'s preferred spec, and it\\\'s pretty nice if stirred) Shaking a drink cracks the ice in the shaker leaving small shards that need to be strained out with a fine sieve to keep them from floating in the drink looking ugly and melting in further, and it adds a lot of dilution to a drink compared to stirring over large cubes of ice, and while it may be colder faster, the drink as a whole suffers. Even with a generous serving of gin, as it\\\'s split between two glasses and measures most of the way up to a decent serve.
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However, she later makes a martini the way she learned in London, which is much closer to an accepted standard. First off she uses a chilled glass, which isn\'t used everywhere as freezer space is at a premium in some bars, but it does keep the drink from warming up as quickly, especially with freezer temperature gin (more on that in a moment) Using the vermouth to rinse the glass is a common technique, though a few simple dashes given a quick swirl and dumped would lead to a very dry martini (a dash from the bottle she uses would give maybe 1-2ml of liquid) but a fine one if you like your martinis dry. Her omission of ice is a touch glaring though, as even a small amount of dilution affects the flavour of a drink, and opens up the aroma a lot. Even just a drop or two two a glass of scotch makes a notable difference in the character, and without any dilution and the merest hint of vermouth, Emily seems to have found a very involved and expensive way of drinking straight gin. Expressing the oils in a lemon peel and rimming the drinking edge on a wide glass is also good form, adding flavour and aroma to the drink.
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However, she later makes a martini the way she learned in London, which is much closer to an accepted standard. First off she uses a chilled glass, which isn\\\'t used everywhere as freezer space is at a premium in some bars, but it does keep the drink from warming up as quickly, especially with freezer temperature gin (more on that in a moment) Using the vermouth to rinse the glass is a common technique, though a few simple dashes given a quick swirl and dumped would lead to a very dry martini (a dash from the bottle she uses would give maybe 1-2ml of liquid) but a fine one if you like your martinis dry. Her omission of ice is a touch glaring though, as even a small amount of dilution affects the flavour of a drink, and opens up the aroma a lot. Even just a drop or two to a glass of scotch (adorably known as angel\\\'s tears) makes a notable difference in the character, and without any dilution and the merest hint of vermouth, Emily seems to have found a very involved and expensive way of drinking straight gin. Expressing the oils in a lemon peel and rimming the drinking edge on a wide glass is also good form, adding flavour and aroma to the drink.
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Agreed with Larkmarn. That basically sounds along like something along the same lines as CrowningMomentOfAwesome, which (AFAIK) aren't allowed on YMMV pages either since it tends to be little but gushing.
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Agreed with Larkmarn. That basically sounds like something along the same lines as CrowningMomentOfAwesome, which (AFAIK) aren\'t allowed on YMMV pages either since it tends to be little but gushing.
