Rolling
Rolling is my favorite technique for mixing drinks. I don't do it often, but each time I do I am reminded of the first cocktail that got me on the "classic" path, back in 2007. That drink was the Blue Blazer, a pyrotechnic display of Jerry Thomas cocktailian history that is more eye candy than delicious.
This technique achieves a lot of aeration with minimal dilution. And it looks cool, like a showy tea vendor on a dusty Cairo stall or a chai guy on cacophonous Delhi street. You magically pull a ribbon on booze from one mixing tin to the other, stretching it out at the full length of your arms.
And it's really simple to do!
Why roll
Rolling is often used to temper a hot drink or to visually impress. On a drink served cold, it will achieve similar results to stirring in less time, although it does not incorporate thicker ingredients as well.
What you’ll need
A combination of 
How to roll
Put your ingredients in one mixing tin, add ice, then put a Hawthorne or julep strainer on top. Take another vessel large enough to hold the liquid ingredients. Hold that second vessel lower, not too far apart. Now pour your ingredients into the lower tin, keeping the strainer in place, and increasing the distance from tin-to-tin as you go. If you're pouring ingredients on the floor, your hand, the bar, or anywhere else that is not the lower tin...you're doing it wrong. Do that 6 times, then serve. Of course, if it is a hot drink, do away with the ice. And if it is on fire, don’t use the strainers as these will extinguish your flame.
As you get better, increase the distance between the tins as you pour. You'll get the feel for it down, and soon it will look like a five foot long rope being pulled out of your tins!