Shaken
Shaken hard with ice — the method, not a style. Every sour is shaken (citrus is the reason), so sours carry this tag too; the shaken drinks without citrus — espresso martini, French martini, the Alexanders — are tag:shaken -tag:sour.
Shake for 10–12 seconds with plenty of ice, until the tin frosts. Cream, egg and coffee drinks want the full shake: it is what builds the foam.
