Also generally, you shake when there are opaque non-spirit ingredients involved (fruit juices including any citrus, cream or other dairy, eggs, chocolate) and stir when it is only liquor and liqueur-type things (base spirit + vermouth/aromatized wine, for example).posted by ifjuly at 7:13 AM on April 3, 2012 [1 favorite] I have learned an awful lot from 12 Bottle Bar.posted by notyou at 7:14 AM on