Ahh, the classic shaken vs. stirred debate, although really it is just an annoying outcome of James Bond movies. The reality is, for flavor, it does not matter. The only time in my opinion it matters is for ingredients that need to be emulsified, such as an egg white or some syrups, which need to be shaken.
However the reason I shake or stir in some drinks is for the aesthetics. A martini for example I believe should always be stirred, as it keeps the drink crystal clear and gives it that classic “clean” look. On the other end of the spectrum is a drink like the green ghost, as the tiny bubbles give it that nice “ghostly” appearance, stirred it just doesn’t look so epic.
The drink itself combines two of my favorite flavors, the herbal of Chartreuse and the classic lime citrus. A good London dry gin is also great here, I used Beefeater, as the juniper adds a nice flavor to the herbal, botanical properties from the Chartreuse.
SHAKE, SHAKE, SHAKE with ice and strain into a cocktail glass. If you shake vigorously enough the opaque ghost will stick around for quite a while.