varicose veins wrote:There's a wave of that happening down here. I've done some training in London bars and been told that they believe you shake a cocktail to aerate it, so when you fine strain it your taking away the air and the texture that you've just shaken so hard to put in. I'm not sure where I stand on this, possibly different rules for different drinks? I know there are some guys in the burgh who don't double strain martinis when they use egg juice, so there may be some truth in it...
I heard about this a while back so did some experimentation with drinks single strained and double strained to find out if there was any discernable difference (side by side testing with juice squeezed into the same bottle and shaken for exactly 10 seconds). The only drink out of eight* that I felt had any difference was a White Lady, which had a slightly tangier edge to it (double strain) compared to the other which was more floral (single strain).
I've no doubt that there may be some scientific explanation that backs up why some bartenders are doing this but, personally speaking, I'd rather double strain than leave ice shards/debri in the drink to be perfectly honest. You could argue the same regarding dilution as you've shaken it to get the correct dilution, but are then leaving ice shards in the drink.
When I first heard it mentioned it was said that the bartenders ware using Hawthorns with a tighter coil, but surely this would have a similar effect to passing through a fine-strainer (minute bubbles shaken into the drink are 'bursting' as they pass through the metal)? If anyone can shed any more light on this I'd be interested in hearing about it.
*The drinks were a Daiquiri, Margarita, White Lady, Sidecar, Aviation, Collins, Trader Vic Mai Tai and Whisk(e)y Sour.
varicose veins wrote:egg juice
This just sounds wrong...
