What term is used to identify a "shaken" Martini?

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The term "bruised" is used to describe a cocktail, particularly a Martini, that has been shaken rather than stirred. When you shake a Martini, the ice breaks up slightly and can introduce tiny air bubbles into the drink while also creating a frothy appearance due to aeration. This action can alter the texture and dilute the drink more than stirring would, which is generally seen as the traditional way to prepare a Martini. The notion of a "bruised" cocktail refers to the way these changes affect the presentation and overall drinking experience, making the term specific to cocktails that undergo shaking. This is why the term appropriately characterizes a "shaken" Martini.