James Bond always preferred them shaken, not stirred. Martinis, that is. The icy cocktails with the frosted long-stemmed glass have been at the top of the cosmopolitan bar scene for many years and they are increasingly "hot" today.
The demand is so intense that one popular lounge offers guests over 60 martinis to choose from.
"Some people like them with a twist, some with olives, onions, up, neat, dirty, gin, vodka and beyond. However they like them, we have them, and they can enjoy them amidst the sunset and the stars," said Calvin Wu, head barman of JW's lounge, located on the 40th floor of JW Marriott Hotel Shanghai at Tomorrow Square. Wu continued, "The basic recipes are gin or vodka with dry vermouth. Every bartender has his own secret way they way shake or stir the ingredients to each customer's taste."
There are two basic secrets to the perfect martini according to Wu, quality ingredients and the perfect balance of "quan" (water). Whether shaken or stirred, the art of a perfect martini is achieving the right amount of water and alcohol. The water cuts the sharpness of the alcohol and adds to the soft balance of the drink, which in turn allows the flavors of the olives or onions to complement the juniper (in gin) or enhance the silkiness of the vodka. Only then will one have the perfect martini. Some do-it-yourselfers make an error by trying to achieve that ultra-chilled affect and chill the vodka, gin, vermouth, glasses and even the shaker; over-chilling will offset the balance of your martini's quan. Wu advises you keep some things at room temperature to melt enough ice to create the perfect balance of water and alcohol.
You may care to try Wu's own signature martini:
JW's 360° Martini
60 ml Stoli Vanilla
15 ml Sour Apple Pucker
15 ml Butterscotch
1 pc Red Cherry
Shake with ice (or stir) and strain into a chilled 5.75-ounce cocktail glass and add a red cherry.
There are more ways to make a marvelous martini than many people realize.
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