[jpalawaga]

The cold water making it into the drink as a part of dilution is the whole point of using ice and not just chilling the ingredients. ice serves two purposes: to dilute the cocktail (as water) and to chill the drink. both are essential.

if i show up to a bar and you pour me measures of vodka and vermouth in a glass without properly diluting it, i'll send it back and have a beer instead.

martinis are shockingly easy to fuck up. and this conversation is exactly the reason why the martini is a good test of a bartender's capability. being a bartender is more than putting fixed quantities of ingredients in a glass. how do you know when your martini is properly diluted, either by shaking or stirring? a good bartender will know. a bad bartender will not. a terrible bartender won't even realize dilution is crucial.

[ericbarrett]

Once made friends with a local bartender. Hung out at the place a few times chatting and drinking beer. One night I was feeling liberated so I ordered a gin martini. She must have shaken it for 30 or 40 seconds! It was basically flavored ice water, couldn't finish it.