tag:blogger.com,1999:blog-10338337.post2331617051684497327..comments2024-03-28T02:58:07.596-07:00Comments on Benito's Wine Reviews: Shaken, Not StirredBenitohttp://www.blogger.com/profile/15642446480589939085noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-10338337.post-53304598317373876002008-09-08T01:57:00.000-07:002008-09-08T01:57:00.000-07:00The big problem with storing your gin in the freez...The big problem with storing your gin in the freezer is that you're not going to get the same dilution you would when mixing the drink with room temperature gin. Water (from the ice) is an important component in a cocktail, particularly one like a Martini.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10338337.post-54774382681911250022008-09-03T10:33:00.000-07:002008-09-03T10:33:00.000-07:00Unfortunately I have limited freezer space, and wi...Unfortunately I have limited freezer space, and with this recent fixation on cocktails there's a lot of bottles hanging around. <BR/><BR/>I will say that if I'm ever having a martini with a really nice gin (like Hendrick's), I'll request it stirred.Benitohttps://www.blogger.com/profile/15642446480589939085noreply@blogger.comtag:blogger.com,1999:blog-10338337.post-69374407916834268072008-09-03T08:46:00.000-07:002008-09-03T08:46:00.000-07:00sir, the way you keep your properly STIRRED martin...sir, the way you keep your properly STIRRED martini super chilled is by keeping the gin in the freezer (along with the glasses) and the vermouth in the fridge. stirring has nothing to do with "bruising" the gin; one cannot imagine where the notion came from that a liquid that's 40 or 45 percent alcohol could be "bruised."Anonymousnoreply@blogger.com