Stirred drinks cover many of the classics, properly made Martinis being the most notable.

Whenever a drink is served chilled straight up and doesn’t contain fruit juices, syrups and creams, its most likely a stirred drink. Stirring a drink with ice to chill it reduces the amount of dilution compared to a shaken drink, maintains the clarity of the liquid and will not suffer from ice fragments floating on the surface of the cocktail. Chilled straight up drinks that do include more difficult to combine ingredients such as those above should be shaken to ensure the drink is well mixed.


  1. Fill a Boston Glass or Martini Pitcher with cubed ice.
  2. Pour ingredients over the ice.
  3. Stir with a long handled bar spoon so that the ice moves as one unit around the glass smoothly, not with the cubes crashing against one another.
  4. After approximately 30 seconds, remove the bar spoon from the glass
  5. Strain into the chilled glass using a hawthorne or other strainer.


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