Ah, the scientists of today. First, a serious study of paint suffocation a-la Goldfinger, now a study of Bond's favourite tipple.Scientists are trying to find out how to make the perfect martini as enjoyed by James Bond.
They are researching why martinis which are shaken not stirred are colder and have a different taste.
The Royal Society of Chemistry decided to investigate after a member of the public asked for an explanation of the science behind the Bond cocktail.
Scientists have scoured the books of Bond creator Ian Fleming for tips on how 007 liked his dry martini - shaken, not stirred, served ice cold in a deep champagne goblet with a large thin slice of lemon peel.
The Royal Society commissioned Quest International, a fragrance and flavour company with expertise in the chemical and physical make up of drinks, to research the Bond martini.
Dr Francis Scanlan, from Quest, told the Daily Mail: "We are drinking lots of martinis for sensory evaluation in our beverage laboratory and it is clear from our experiments that the way the drink is prepared is very important.
"The version that Mr Bond particularly appreciates is where the ice is shaken in the mixer, then poured. Our experiments show that it is colder. The surface area of the ice in contact with the alcohol is much greater.
"Chemically it is the same drink as one that has been stirred. But it gives an entirely different sensation in the mouth."
Brian Emsley of the Royal Society of Chemistry, based in Piccadilly, London, said: "Our headquarters are at the heart of James Bond territory - we are opposite Ian Fleming's old clubs Boodle's and White's - so it seemed particularly appropriate."
They believe they've come up with the definitive 007 martini. It consists of three measures of Gordon's Gin, one measure of vodka and half a measure of Lillet, a French aperitif originally known as Kina Lillet dating back to 1887.
