There is, of course, a science to making a good martini. A good bartender knows this, and every now and then we pass along lessons from professional mixologists. Medical scientists are also studying the topic.
To celebrate the centenary of the birth of Ian Fleming, creator of the world’s most famous secret agent, Professor Charles Spence and Dr Andrea Sella will be unveiling the secrets of 007’s favourite drink and a range of other cocktails, at a lecture at the Cheltenham Science Festival next month.
Apparently, some martinis are better at breaking down hydrogen peroxide. If you don’t know whether you have hydrogen peroxide that needs to be broken down – well, better play it safe.
And Dr Sella believes that shaken martinis are not only healthier, but also taste better. This is due to what experts call “mouthfeel” – the shaken martini has more microscopic shards of ice, making its texture more pleasing.
I can already hear many of you grumbling that this “scientist” has it all wrong and doesn’t know what he’s talking about. But the science is only valid if it can be duplicated in independent tests. So, back to the lab.
(Image by Ken30684 - Creative Commons)
