Friday night James Bond trivia!

Originally Posted by Launch Mini

http://www.snopes.com/movies/films/bondgirl.php

How could Moore be miffed... anyone see 'him' in The Family Guy movie? LOLOL

[Subfiend]

Originally Posted by Launch Mini

I don't recall the movie, but I do rember reading, that up until that time, Martini's were generally stirren and rarely shaken.
After the movie, there was a huge trend to ordering shaken martini's and that is they way most bartender serve them now.
The Movie, I think was Casino Royale.
http://users.nac.net/delliott/007/ma...ot_stirred.htm

I also think it was the original "Casino Royale," with David Niven playing Bond.

[Otis]

Originally Posted by Launch Mini

I don't recall the movie, but I do rember reading, that up until that time, Martini's were generally stirren and rarely shaken.
After the movie, there was a huge trend to ordering shaken martini's and that is they way most bartender serve them now.
The Movie, I think was Casino Royale.
http://users.nac.net/delliott/007/ma...ot_stirred.htm

Originally Posted by Subfiend

I also think it was the original "Casino Royale," with David Niven playing Bond.

Close guys, but it was "You Only Live Twice"!
And the screenplay was partly written by Roald Dahl.

As for Roger Moore... well....I've seen the family guy movie,and...

[Launch Mini]

All wrong,
according to the link
http://en.wikipedia.org/wiki/Shaken,_not_stirred
The movie was "Goldfinger" and the novel was "Diamonds are forever"

[Otis]

Originally Posted by Launch Mini

All wrong,
according to the link
http://en.wikipedia.org/wiki/Shaken,_not_stirred
The movie was "Goldfinger" and the novel was "Diamonds are forever"

Ahh ok, I got confused... I was talking about stirred, not shaken, as opposed to shaken not stirred...hang on... I'm confused now. Damn martinis.... I drank I think to much

[Launch Mini]

I had to look it up LOL

[madformac]

The reason Bond likes his Martinis shaken not stirred is because shaking causes the alcohol to crush giving a harder kick as opposed to stirred where it just mixes.

Originally Posted by madformac

The reason Bond likes his Martinis shaken not stirred is because shaking causes the alcohol to crush giving a harder kick as opposed to stirred where it just mixes.

Sorry, don't follow that at all - what exactly is happening when the alcohol "crushes" to make it have a "harder kick"? I would appreciate details please as all a shaken martini does in my view is make the drink cloudy.......

[madformac]

Originally Posted by Avalon

Sorry, don't follow that at all - what exactly is happening when the alcohol "crushes" to make it have a "harder kick"? I would appreciate details please as all a shaken martini does in my view is make the drink cloudy.......

Apparently its supposed to "bruise" the gin (whatever that means) in doing so it causes a stronger but more bitter taste and is not as smooth. I read it on a Bond website ages ago, no idea if its true 'cos I don't really drink Martini. JD man myself.

And yes it does look crap shaken. Proper martinis must be stirred.

[Launch Mini]

Here is the scientific study of the benefits of shaken martinis
http://bmj.bmjjournals.com/cgi/conte.../319/7225/1600

[JJ Irani]

Sheep like to be shaken, not stirred!!

[madformac]

Originally Posted by JJ Irani

Sheep like to be shaken, not stirred!!

More likely the sheep get shaken when you are stirred.........

[JJ Irani]

Originally Posted by madformac

More likely the sheep get shaken when you are stirred.........

Originally Posted by Launch Mini

Here is the scientific study of the benefits of shaken martinis
http://bmj.bmjjournals.com/cgi/conte.../319/7225/1600

John you are a Google fiend!!

Hmmmm, I very much doubt Bond's reasoning was related to anti-oxidants. And, to be accurate the type of martini tested in the study did not reflect what the Bond character acutally drank. The 2/3 gin and 1/3 vermouth used in the study is an older type of martini and not typically what is made now - now they are typically much drier. Now they are mostly gin with a splash of vermouth and an olive - that's the way I drink them. I've even seen bartenders pour the vermouth into the ice, swish it around and then dump it out, leaving just a coating of vermouth on the ice.

In doing some reasearch on this (pay attenton JJ - Google is your firned!), I found that Bond drank a very odd concoction using 3 parts gin, one part vodka, and a 1/2 part vermouth. Sounds nasty to me.

On the "bruising" or "crushing" I found this:

"There are three main differences between a martini (or a vodka martini) which has been stirred and one which has been shaken. First, a shaken martini is usually colder than one stirred, since the ice has had a chance to swish around the drink more. Second, shaking a martini dissolves air into the mix; this is the "bruising" of the gin you may have heard seasoned martini drinkers complain about--it makes a martini taste too "sharp." Third, a shaken martini will more completely dissolve the vermouth, giving a less oily mouth feel to the drink."

I like nice smooth gin based martini's.....stirred thank you!

Originally Posted by Avalon

John you are a Google fiend!!

Hmmmm, I very much doubt Bond's reasoning was related to anti-oxidants. And, to be accurate the type of martini tested in the study did not reflect what the Bond character acutally drank. The 2/3 gin and 1/3 vermouth used in the study is an older type of martini and not typically what is made now - now they are typically much drier. Now they are mostly gin with a splash of vermouth and an olive - that's the way I drink them. I've even seen bartenders pour the vermouth into the ice, swish it around and then dump it out, leaving just a coating of vermouth on the ice.

In doing some reasearch on this (pay attenton JJ - Google is your firned!), I found that Bond drank a very odd concoction using 3 parts gin, one part vodka, and a 1/2 part vermouth. Sounds nasty to me.

On the "bruising" or "crushing" I found this:

"There are three main differences between a martini (or a vodka martini) which has been stirred and one which has been shaken. First, a shaken martini is usually colder than one stirred, since the ice has had a chance to swish around the drink more. Second, shaking a martini dissolves air into the mix; this is the "bruising" of the gin you may have heard seasoned martini drinkers complain about--it makes a martini taste too "sharp." Third, a shaken martini will more completely dissolve the vermouth, giving a less oily mouth feel to the drink."

I like nice smooth gin based martini's.....stirred thank you!

I used to drink vermouth straight up and neat. Then again, it was in university.

[Otis]

Originally Posted by Avalon

John you are a Google fiend!!

Hmmmm, I very much doubt Bond's reasoning was related to anti-oxidants. And, to be accurate the type of martini tested in the study did not reflect what the Bond character acutally drank. The 2/3 gin and 1/3 vermouth used in the study is an older type of martini and not typically what is made now - now they are typically much drier. Now they are mostly gin with a splash of vermouth and an olive - that's the way I drink them. I've even seen bartenders pour the vermouth into the ice, swish it around and then dump it out, leaving just a coating of vermouth on the ice.

In doing some reasearch on this (pay attenton JJ - Google is your firned!), I found that Bond drank a very odd concoction using 3 parts gin, one part vodka, and a 1/2 part vermouth. Sounds nasty to me.

On the "bruising" or "crushing" I found this:

"There are three main differences between a martini (or a vodka martini) which has been stirred and one which has been shaken. First, a shaken martini is usually colder than one stirred, since the ice has had a chance to swish around the drink more. Second, shaking a martini dissolves air into the mix; this is the "bruising" of the gin you may have heard seasoned martini drinkers complain about--it makes a martini taste too "sharp." Third, a shaken martini will more completely dissolve the vermouth, giving a less oily mouth feel to the drink."

I like nice smooth gin based martini's.....stirred thank you!

What a gentleman! I totally agree that today they make them way too dry. Which, I must admit, I don't mind once in a while. But... nothing beats the original.
Also, by adding too much vermouth you lose the balance the two are supposed to create.

Interestingly, I can't remember who it was here (John or Frans?) who liked to add angostura bitter to theirs? Apparently if the 'recipe' contains bitters, it dates back before 1960. There's a bit of a theory that you can tell the age of something (movie, book, etc) by how their martinis are made.
It's funny how one drink creates almost a culture on its own...