Nice Job Otto - General Tiki

S Swanky Tiki Socialite Hapa Haole Hideaway, Knoxville, TN Joined: Apr 03, 2002 Posts: 5398	S Swanky Posted posted on Wed, Aug 21, 2002 8:14 AM On 2002-08-20 14:17, thejab wrote: Being such a "cocktail snob" I have to comment about that cocktail "class" on the show. The instructor said you should shake cocktails because it gets them colder than stirring. That's ridiculous, one shakes a drink to mix it better AND to chill it, especially if it contains juices or syrups. Stirring will get a drink plenty cold if it's stirred enough! Anyone who's had a cloudy martini with ice pieces in it or a manhattan with bubbles floating on top will prefer them stirred. It has nothing whatever to do with bruising the gin or James Bond. Sheesh, the instructor should have known that! One positive of shaking is that it greatly increases the anit-oxidants in the martini, but as for making it cold, stirring works better. If you shake it, you are mixing warmer air and hitting warmer surfaces. Stir and you cool the entire thing much more efficiently, which can be clearly seen by the condensation on the mixer outside surface. That Margarita mix might as well have been about how to make a great Margarita on the cheap with Kool-Aid. Yuck! The Otto/tiki section was in sharp contrast to the cheap cheese-ball sections before, and after. I plan to record over that ending sectiona and try to erase it from memory. At least he didn't say "Yeah baby, Yeah!"

On 2002-08-20 14:17, thejab wrote:
Being such a "cocktail snob" I have to comment about that cocktail "class" on the show. The instructor said you should shake cocktails because it gets them colder than stirring. That's ridiculous, one shakes a drink to mix it better AND to chill it, especially if it contains juices or syrups. Stirring will get a drink plenty cold if it's stirred enough! Anyone who's had a cloudy martini with ice pieces in it or a manhattan with bubbles floating on top will prefer them stirred. It has nothing whatever to do with bruising the gin or James Bond. Sheesh, the instructor should have known that!

One positive of shaking is that it greatly increases the anit-oxidants in the martini, but as for making it cold, stirring works better. If you shake it, you are mixing warmer air and hitting warmer surfaces. Stir and you cool the entire thing much more efficiently, which can be clearly seen by the condensation on the mixer outside surface.

That Margarita mix might as well have been about how to make a great Margarita on the cheap with Kool-Aid. Yuck!

The Otto/tiki section was in sharp contrast to the cheap cheese-ball sections before, and after. I plan to record over that ending sectiona and try to erase it from memory. At least he didn't say "Yeah baby, Yeah!"

Post #6383 by Swanky on Wed, Aug 21, 2002 8:14 AM