This mix is then strained into a tall stemmed glass containing no ice and garnished with either olives or lemon.
The unconventional ‘shaking a martini’, on the other hand, chips off the ice, diluting the drink quickly.
Secondly, shaking creates air bubbles, giving the drink an aerated texture.
Also, air bubbles mixed with the chipped pieces of ice give the shaken martini a cloudy appearance.
Because a martini is to be drunk within seconds of preparation, these things do affect the strengthWhile dilution happens in both stirred and shaken martinis, it is more in the case of shaken. And though the aeration may subside with time yet because it is drunk within seconds of preparation, shaken is considered weaker than the stirred martini. of the drink and so, in a certain sense, Bond likes his martinis weak (diluted, aerated and cloudy).
Martinis were traditionally made with gin, but in the 1950s, vodka replaced gin for a few years, thanks to a marketing campaign that promoted it for its odourless, colourless attributes.
It was during this period of vodka-martinis that Ian Fleming, creator of the fictional character James Bond, wrote most of his novels.
And since vodka in those days was made using potatoes, it left the martinis oily.
Shaking, i.e. dilution and aeration reduced this oiliness, and so some people liked it shaken.
Fleming was one of those people, and he developed a taste for it while he was in Berlin after the end of World War II, where he encountered a bartender by the name of Hans Schroder, who shook the Martinis.
Since James Bond’s drinking habits mirror those of his creator, we have martinis—shaken, not stirred in Bond movies.
Now that vodka is made using high-quality grains (and not potatoes, except in a few cheap varieties), shaking—to reduce oiliness—is unnecessary.
