Why is it so hard to get a good Martini in this town? Hell, why is it so hard to find a good Martini anywhere? For such a simple drink, you'd think you could saunter into any bar short of a sleazy dive and get a Martini done right. The effort it takes to make a memorable Martini is barely more than it takes to make one I'd rather forget. Here's what at least 90 percent of bartenders do that they shouldn't:
5: They Shake The Hell Out Of It. It happens to the best bartenders. Sometimes they get in over their heads, and they fall prey to a shortcut. In their frenzy, the bartender gives your Martini a good hard shake instead of a long stir. That shake introduces tiny air bubbles to the drink, lightening its texture. A Martini should be silky smooth on the tongue from a good stirring.
4: The Dreaded Courtesy Stir. The other side of shaking it is not stirring it enough. Gin needs the chill and dilution of melting ice as the drink is stirred; 20-30 seconds of vigorous stirring does the trick.