Science stirred not shaken by Bond martini

James Bond always had his martinis shaken, not stirred, and now we know why.

The Royal Society of Chemistry gave volunteers a mission - to prepare and drink the cocktails in laboratory conditions to explain the science behind the fictional spy's celebrated tipple.

They claim the definitive recipe for a Bond martini is three measures of Gordon's gin and one measure of Lillet, a French aperitif. But why shaken and not stirred? It seems it is colder and that's about it.

Because the ice is broken up into smaller fragments, there is more surface area of ice in contact with the alcohol.

Scientists are now trying to recreate the tingly sensation of a shaken martini in other drinks.