this post was submitted on 01 Apr 2025
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Showerthoughts

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A "Showerthought" is a simple term used to describe the thoughts that pop into your head while you're doing everyday things like taking a shower, driving, or just daydreaming. The most popular seem to be lighthearted clever little truths, hidden in daily life.

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They seem so good in the movies, but actually taste mostly just like straight vodka, which most people aren't going to enjoy.

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[–] njm1314@lemmy.world 11 points 1 day ago (2 children)

That's because they're watered down weak martinis. The whole reason you don't shake a martini and you should stir it is because when you shake it it chips the ice and makes it melt faster. By shaking it he's making it weaker.

[–] mattd@programming.dev 1 points 17 hours ago (1 children)
[–] njm1314@lemmy.world 2 points 14 hours ago

Thank you for getting that I didn't think anyone would

[–] RowRowRowYourBot@sh.itjust.works 2 points 1 day ago (2 children)

It “bruises” the gin as well.

[–] Soggy@lemmy.world 2 points 1 day ago (1 children)
[–] RowRowRowYourBot@sh.itjust.works 2 points 1 day ago (1 children)

It is, but it’s more that forceful oxygenation impairs the perception of certain olfactory compounds changing your impression of the drink. Saying it “bruises” the gun is just easier

[–] Soggy@lemmy.world 2 points 1 day ago (1 children)

Aeration is a known factor in cocktails, it also requires some kind of protein or structure in the liquid to hold onto air for more than a few moments. Slurping a bit as you sip will impact the taste more than shake/stir (assuming equal dilution, temperature, and clarity) The other factor bruise-truthers trot out is Volatile Organic Compounds and the "top notes" evaporating out or oxidizing and I'm sure that would happen if you left a neat glass out on the counter for half an hour, but ten seconds of tumbling is nothing compared to the distillation and bottling process.

It's like the "espresso dies in thirty seconds" thing that's actually an efficiency training benchmark that got misinterpreted at some point. The chemistry just isn't that fast.

Aeration is a known factor in cocktails, it also requires some kind of protein or structure in the liquid to hold onto air for more than a few moments.

Which is all you need to change some components like those found in fresh citrus oils.

Slurping a bit as you sip will impact the taste more than shake/stir (assuming equal dilution, temperature, and clarity)

Shake is almost certainly creating more dilution though. You can’t handwave that away though it is unrelated to “bruising”

The other factor bruise-truthers trot out is Volatile Organic Compounds and the “top notes” evaporating out or oxidizing and I’m sure that would happen if you left a neat glass out on the counter for half an hour,

Im fairly positive that is why we can smell things and I believe your assertion that leaving a glass of gin out for 30 minutes with a much greater exposed surface area will lose taste faster than innthe bottle

[–] Baaahb@feddit.nl 2 points 1 day ago (1 children)
[–] Breadhax0r@lemmy.world 2 points 1 day ago (1 children)

False, the gins ego is bruised that someone would order an inferior vodka martini.

[–] Baaahb@feddit.nl 2 points 1 day ago

False! Gin is not angry, just disappointed that someone would order an inferior vodka martini.