I think the statement that "[a] high caliber drink will have tiny slivers of ice floating on the top." overly simplifies and leads to some bartenders trying to overshake bad ice to get that effect. Even worse, it's used to justify shaking drinks that should be stirred.

It's increasingly common for craft bartenders to double strain cocktails to remove the ice chips from shaken drinks. I personally like this, as it makes for a more pleasant drinking experience. I appreciate that some people really like the ice shards, but I think if they have the same drink double strained, they'll see my side of things!

A drink with egg white should always be double strained. Nothing ruins that silky experience like shards of ice!