Mixing
Every recipe should specify the intended mixing procedure, however the rule of thumb unless otherwise specified is that mixtures of only “clear” liquids should be stirred and mixtures including “cloudy” liquids should be shaken. Clear liquids include liquors, clear liqueurs, and fortified wines. Cloudy liquids includes syrups, cloudy liqueurs, and juices.
On this blog I usually specify double straining for shaken drinks served neat, however some people are against double straining so it’s really personal preference.
For most stirred drinks, it’s best if the mixing glass is chilled or frozen before use.