The rule is simple: if a drink contains citrus, juice, cream or egg, shake it. If it contains only spirits, liqueurs, vermouth and bitters, stir it.
Why Shake?
Shaking is violent. It chills fast, adds dilution and whips air into the drink. That aeration is what gives a Daiquiri its lively texture and a sour its foam. Juices and dairy also need the force of shaking to fully combine with spirits.
Why Stir?
Stirring chills and dilutes gently without adding air. A stirred Manhattan or Martini stays clear and silky, with a heavier texture on the tongue. Shake a Manhattan and it turns cloudy and frothy.
Dilution Is an Ingredient
Water from melted ice is part of every cocktail recipe, even if it is never listed. Our recipe pages estimate it using the dilution formulas published by Dave Arnold in Liquid Intelligence, which link dilution to a drink's starting alcohol and its method. That is how we calculate final strength and fill level for every drink.
Exceptions
James Bond shakes his Vesper, and many bartenders shake a Martini for a guest who asks. It is a preference, not a crime. Just know what you are trading: clarity and texture for speed and chill.