James Bond is famous for his famous instructions, "Medium dry vodka martini. Shaken but not stirred. Very cold." One critic whom I read remarked, "The man is asking for a watered down martini." The shaking will melt the ice in a martini, thus resulting in a watered down martini. However, I have read/heard recommendations by bartenders and chefs on the Food Network to allow a martini to become a tad watered down through the shaking, thereby mellowing out the flavor and taking the sharp edge off. To me, to minimize the ice melt, stirring but not shaking, makes sense. What do you think?