What's so weird about putting herbs in cocktails?
If you shake for a very short amount of time you are less likely to have ice melt at the time of shaking, but having shards of ice in a drink means that unless you gulp down your drink, you are going to have a diluted drink. Instead, you are far better off using a firm but not hard shake for a short duration with lots of fresh ice and you are best suited by keeping your vodka, Gin, and standard mixers pre-chilled.
Also note that the author suggests that softening a drink and clouding it with ice shards and bubbles is a good thing. This is almost certainly because he makes cocktails that suck and/or people order cocktails they don't really like but want to drink merely to look cool and get drunk.
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