I blame James Bond for the most common mistake made by a surprising number of professional bartenders out there: the propensity to shake absolutely every cocktail they serve. Bond’s preference for a shaken martini should be the exception, not the rule. When mixing a cocktail that contains only spirits, alcoholic mixers (like vermouth or Cointreau), or wine, stir the drink to maintain clarity. The result is a silky, cold, and well-balanced cocktail that is not aerated or bruised. Try this recipe for a Yellow Jacket adapted from Kosmas & Zaric’s fantastic book, Speakeasy, to master your stirring technique.
Adapted from Speakeasy by Kosmas & Zaric
In a pint glass, add the tequila, St-Germaine, Yellow Chartreuse, and orange bitters. Fill glass two-thirds full with ice, and stir using a bar spoon for twenty to thirty seconds, until the drink is cold. Using a julep strainer, strain the cocktail into a chilled martini or coupe glass. Run the lemon peel along the rim of the glass, twist it over the drink to release the essential oils, and drop it in. Make sure to use the best reposado tequila you can find. Patron will do fine, but there are a lot of options out there.