You recently ran correspondence on how different spoons used for stirring James Bond’s vodka martinis with ice had an effect on its temperature. I have an additional question. Traditionally martinis are stirred using long bar spoons, as your correspondents noted. However, mixologists use the handle end of the spoon, where there is a disc of metal, rather than the spoon bowl. This makes the martini less dilute. But why?
Pierre Grogan, London, UK