Meyers Martini Journey: Martini Science on a Vodka Martini - Size & Ice - Episode 006

Chris, the man in the Hepple/Martini Labs and me are checking: If sour stir your Martini - is more ice better?
And we decided to do this on the Vodka Martini - made with Douglas Fir Vodka
I recorded "My Martini Journey" during a three-day visit to my favourite Martini Gin Distillery: HEPPLE GIN. All Videos will be released on the UA-cam Playlist "Meyers Martini Journey" at my UA-cam Channel / jrgmyr
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One of my companies, "Tender-Spirits" is the Import Company for HEPPLE GIN in Germany. I teamed up with HEPPLE SPIRITS to promote my favourite Martini Gin, have a good time and enjoy the unique landscape where the wild HEPPLE juniper is growing.
** jrgmyr **
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[@Dominikmj]

Thank you for this Joerg. A lot of unpack though.
About the amount of ice: You need only as much ice as the practical fill level (the liquid) of the glass. Additional ice will result only in additional dilution (as the ice still touches the glass over the liquid: = melting and dilution without chilling the drink.
The temperature difference happens mostly due to the different shape (wider body = more ice in contact with the liquid) - not the overall ice content.
Second: one take away of the test was also: 15 seconds are not sufficient time to stir. We should reach an asymptotical (almost) minimal temperature of the drink. My tests showed that you can reach -2º to -3ºC by stirring. Hence more stirring would be necessary. I would project that at the end - at asymptotic minimum temperature, both drinks would have the same dilution (with little difference).
...and now I look like a total nerd. Cheers!

[@jrgmyr]

❤ we love total nerds