Those are fascinating answers. I propose a sailor-themed party with a bottle of Navy Strength.

1) Plymouth is a dry gin, so it’s not one of the aromatics (like Hendricks, Magellan, etc.). The aromatics make, in my opinion, a simply delightful martini but they end up fighting with the bitters a bit in a Pink Gin. Angostura bitters have some pepper to them, and this plays well with the sharper, dryer gins. Finally, Plymouth is historically the Pink Gin gin, and who am I to contradict hundreds of years of proud gin drinkers? I believe BevMo actually sells the higher proof version of Plymouth (“Navy Strength”), but I haven’t tried it.

2) Let’s not even go there. It’s a religious war for martini snobs which I’ve somehow avoided so far. I stir because, often after I’ve had a martini or two, I can convince myself that the stirred texture is a little thicker and I prefer that.

3) You can get a little more water when stirring, but not as much as I used to think. It turns out that when you’re shaking a martini you end up chipping flakes off the ice cubes which also contributes to melt. Stirred martinis take a little longer, but I believe end up with great tasting, aesthetically pleasing (a martini should be clear, not cloudy) martini. There may also be some texture differences. Frankly, for a Pink Gin I think you’re good either way.

Thanks for the compliment on the photo! I remain surprised at how well it came out, given my photo and photoshop skills.

What a lovely site. Your photo is particularly outstanding.

OK, I’m just being an asshole with question 2).