Credit Union Recipe: Not Shaken, Not Stirred

by Bo McDonald

We all know that James Bond’s preferred Martini is “Shaken, not stirred.” Sean Connery first made that order as Bond in the movie Goldfinger. But a recent article in The Atlantic dumps that perfect Martini on the bar. It’s not the traditional question of “Shaken or Stirred.” The Keefer Bar in downtown Vancouver is adding a third option for preparing Martinis: Vibrated.

“No matter how inventive a bartender may be when it comes to choosing ingredients, she still has a limited number of ways to mix them.” Sounds a lot like credit unions. No matter how inventive our marketing message is, we all still offer the same ingredients right?

But the Keefer bartender has a theory: vibrations of the right frequency will cause the molecules in a drink to rearrange themselves in curious ways, thereby altering or enhancing the flavor. Though I can’t vouch for the truth or lack thereof of this theory, the reporter who covered this story for The Atlantic gave his two cents. “I sipped. And I was pretty convinced that the two drinks tasted subtly different, with the tuning-fork variant a hint brighter and livelier.”

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