The Proper Stir: Why Most Bartenders Don't Stir Long Enough

Stirring isn't just about combining ingredients—it's about achieving the correct dilution and temperature. Most bartenders under-stir their spirit-forward cocktails, stopping after 15-20 seconds when they should be going longer.

A properly stirred Manhattan or Martini needs 30-40 seconds of continuous stirring. You're not just mixing vermouth and whiskey; you're using ice to chill the drink down to around 25 degrees Fahrenheit while adding approximately three-quarters of an ounce of water through dilution. Both elements are essential to making the drink taste right.

Technique matters as much as duration. Hold the bar spoon between your middle and ring fingers, letting the twisted shaft rest naturally. The spoon should glide smoothly around the inside of the mixing glass with minimal effort. You're creating a controlled circular motion that keeps ice moving without aggressive churning.

Listen to what you're doing. Proper stirring is nearly silent—just a gentle clink as the spoon occasionally touches ice. If it sounds chaotic, you're stirring too hard, which chips ice and creates inconsistent dilution.

The mixing glass should be painfully cold to touch when you're done, with visible condensation forming on the outside. The drink should also increase noticeably in volume from dilution. If these things aren't happening, you stopped too early.

Under-stirred cocktails taste sharp and boozy. Properly stirred cocktails taste balanced and silky. The difference is immediately obvious to anyone paying attention, and it comes down to giving the drink adequate time to reach proper temperature and dilution.