Why We Muddle
Muddling is an old technique that has an influence on getting essential oils, juices, and smells out of herbs, fruits, and spices. Going back hundreds of years, people first used this method to make healing drinks, but now it's a key part of making cocktails.
Picking the Best Muddler
Not every muddler works the same way—to pick the right one, you need to think about what you're using it for:
- Serrated Muddlers (plastic or stainless steel) – These have the best effect on extracting juice and oils from hard fruits like citrus, ginger, cucumber, and apples.
- Flat-Bottom Wooden Muddlers – These work best on delicate herbs and spices like mint, basil, and chili making sure oils come out without damaging the plant.
Handy Hint: Muddling citrus instead of juicing it brings out tasty oils from the peel adding a bitter and strong taste—just right for drinks like the El Drake or Caipirinha.
The Right Glassware Matters
Make sure to muddle in a strong glass or mixing container. Don't use thin glassware or stemware, because the pressure might crack or break them.
How to Muddle
- Push Down & Turn – Think of a mortar and pestle—press hard while turning to get flavors out without crushing too much.
- Getting Ingredients Ready – Cut fruits into smaller bits and take herbs off stems to avoid making things too bitter.
- How Much to Use – A basic guide:
- Citrus: Half a lime or lemon
- Fruits: A few pieces (apples, oranges, etc.)
- Herbs: 6-8 leaves
To Sum Up
Muddling isn't hard but packs a punch. If you enjoy a strong citrus taste or a soft herb blend, mastering this method lets you make drinks with just the right balance and flavor every time. Try different things and tweak to suit your taste—if you're into spicy stuff!