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Shaken Not Stirred

When my son was nine or ten, he discovered James Bond and was desperate to see the latest film. I, as the parent who was still hoping that Disney films would suit his fancy, suggested that he be introduced to Bond the right way by starting with the original, Sean Connery. In the back of my head I was hoping the older films might just be a little more tame, a little more suitable for a pre-teen. That, it turns out, was wishful thinking. But once we viewed Dr. No, there was no turning back. My son was destined, at the ripe old age of ten, to understand the finer points of making a martini a la Bond -- shaken not stirred.  Little did I know that my son would be led astray on the finer points of making a martini because only drinks containing citris should be shaken. The martini, a spirits-only brew, should technically be stirred. Sorry 007.


Now my sister, purveyor of all fine things, helped me learn (by accident I believe) that there are two ways to shake a drink containing citrus -- using a cobbler shaker or a Boston shaker. The cobbler shaker is usually all metal and has two tops, one of which acts as a strainer. Add your ingredients, secure the tops, shake, and then strain your drink into a glass. The Boston shaker, although appearing to be far more simple, is the one that takes skill and finesse; it's also the one that is far more fun to watch. The Boston shaker containers two tumblers, one that is metal and one that is glass. Ingredients are poured into the glass tumbler, and then the metal tumbler is inserted, upside-down, onto the glass. Finesse comes in getting a good seal and then being able (more importantly) to break the seal so that you can serve the drink. A Boston shaker made its way into my Christmas loot this year from my sister. The first attempt at using it left liquid spewing all over the kitchen and then found me pleading with both tumblers to break their tight bond. I'm sure in time I will become an expert with my Boston shaker, but it may be a while before I choose to prepare a drink with it in front of anyone.


We celebrated my birthday at the Steelhead Diner right near Pike Place Market, following up on a visit to Benaroya Hall to see the Seattle Men's Chorus. My son, who's now fully ensconced in teenagedom, would have much preferred a Bond movie, but he was a good sport to the wishes of his mom. I toasted with a "General Practitioner", a fabulous drink made with Indio blood orange vodka, melon liquer, fresh grapefruit and cranberry juice. I have no idea what the proportions are -- you'll just need to make a trip to the Diner to sample this tasty concoction.




Now in honor of Bond's arch nemesis, Blofeld, I give to you the recipe for a Moscow mule. Not only does it include bitters, but one of its main ingredients is ginger beer, a refreshing drink all by itself. If you're really authentic, you will find yourself a copper mug to serve this drink in, preferably one with some Russian writing on it.

Moscow Mule:

1 1/2 ounces vodka
Juice of 1/2 lime
Add ice cubes and fill with ginger beer.
Dash or two of Angostura bitters
Add a lime wedge for decoration

Stirred. Not shaken. Za vashe adorovye!

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