Inspired by a question about shaking vs stirring–part of what is unusual about Mr. Bond's request is that a martini is typically stirred rather than shaken; the normal reason given is that one stirs the drink to avoid bruising the gin.
I can understand bruising in the context of, say, leafy vegetables, or herbs. But gin? I'm just not sure what it means–or is it just part of bar mythology?
Best Answer
According to some, aerating the gin by splashing it around alters the flavor, or "bruises" it; or more perceptibly, one would be likely to quickly notice the little bubbles disrupt its normal tongue/palate texture.
From Wikipedia, "Shaken, not stirred":
Better, from the Martini FAQ;