I get that the classic is stirred and that the melt is part of the flavor profile. I keep my gin in the freezer and make a 4:1 with Hendricks or Bombay, depending on whether my wife or I bought the gin, and Dolin. I like small olives (rinsed), and she has invented the Marthibodeaux, garnished with a pickled okra spear. They seem delicious, but I am willing to try a stirred version. Will it be that different from the result I'd getting from a splash of ice water in it? I like the convenience of frozen gin. When I want an IBM (instant big mouth) it is gratifying to have it be truly instant.