That's an interesting article. I would argue that diluting a drink will alter the texture, as would many Whisky drinkers when debating straight up versus on the

That's an interesting article. I would argue that diluting a drink will alter the texture, as would many Whisky drinkers when debating straight up versus on the rocks. Whenever you introduce ice into the mixture you're going to affect the concentration of water and introduce all of it's impurities. In a Martini you pour out the Martini but leave the ice in. Thus when you stir, there's more time to melt and you get a more watery Martini. You can actually taste the difference if you try at home (shake for 20 seconds - or 12-15 according to TFA - versus stir for 30-45 seconds). That aside the article looks spot on, nice find.