A whisper of vermouth

"Do I look like I give a damn?"
-Daniel Craig as James Bond in Casino Royale, after being asked if he'd like his martini shaken or stirred.

We all know that Bond (except for the most recent incarnation) prefers his martinis "shaken, not stirred." I'll admit, this is a cool line, one in which I'd love to say to a bartender if I'd thought of it before 007, but the truth is this: only by stirring your gin and vermouth will you get a smoother, more satisfying martini.

Shaking your martini will "bruise" the gin (which is a concept I don't quiet understand, but there is a definitely a noticeable taste difference). A bruised martini results in a rougher taste.

Maybe this is one of Bond's subtleties. He's a suave cat, cool with the ladies and carrying an enviable sense of style. What if his edgy martini is a reflection of the tougher side that lies beneath that tuxedo?

There is a certain beauty to mixing the perfect martini. The process of making a martini is pure poetry (what is more poetic than the phrase "a whisper of vermouth"?) Despite the harshness and strength of that most potent mixture--vermouth, gin, and olives--achieving the right taste is a delicate procedure. It takes just the right amount of vermouth, just a whisper, to achieve the desired taste. Too little, you have just pure, cold gin; and too much gives you a tainted, cloudy, impure drink, and you've soiled a martini glass for nothing.