What is the general rule of thumb when it comes to stirring a drink vs shaking a drink?
If I come up with my own cocktail recipe, how should I determine if it should be shaken or stirred? I think cocktails including egg of some sort are supposed to be shaken, like bourbon sour, eggnog etc. because of the texture of the egg (?).
I also wonder what the difference between a shaken or stirred dry martini is (in terms of texture, taste, etc). I don't think it will be that different if you shake or stir the dry martini, given that it only consists of vermouth and gin.