With Father’s Day quickly approaching, this month’s cocktail post from our Nashville-based cocktail expert Jesse Goldstein discusses the importance of an often-overlooked component of boozy drinks—water. Want to know when to shake and when to stir (or the perfect cocktail for celebrating the fathers in your life)? Read on. From Jesse:
It was in 1806 that The Balance and Columbian Repository first defined the word “cocktail.” Simply defined, it read that a “cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water and bitters.” For those with a keen eye, you might recognize this as the basic recipe for a classic Old Fashioned cocktail. But what I think of when I read that is what most people take for granted in a cocktail; the water. Besides booze, water is perhaps the most important ingredient in any cocktail, imparted usually through the use of ice. The correct proportion of water in a drink can help make it more palatable. Too much simply waters it down. So how do you get it right?
The key, I’ve learned, is all in preparation. Cocktails are made in more less two manners—shaken or stirred. Yes, there are some that you simply build in a glass, but for the sake of argument, let’s put those in the “stirred” category. With one simple rule, you can look at the ingredients of a cocktail and know which method is preferred.
James Bond always seemed like such a badass when he ordered his “martini, shaken, not stirred.” But what I’ve come to realize is that he was doing it wrong. Of course there’s room for personal preference, but if you’re like me, you like having some rules to go by. So here it is; if a cocktail has fruit juice or syrups, shake it. If a cocktail is only comprised of spirits, you stir it.