Who hasn’t mixed a cocktail with a spoon instead of a long, skinny cocktail stirrer? Sometimes, it makes no difference how you muddle through with kitchen tools – except, that is, when only a muddle will do. Think of muddles as mashers; they are used to grind spices and to extract the juice from fruits in drinks before all the ingredients, including ice, are combined. The result? A silky smooth cocktail, and one that rates right up there with those served at the swankiest hotel bars.
To muddle like a pro:
- Begin with a glass free of ice, which is added last.
- Press any herbs or spices, such as mint, into the bottom of the glass. Applying pressure, press and turn the muddle down onto the herbs about four times, or until the fragments break up.
- Drop fruit into the glass and press down with the muddle until the juices are dispersed. Fruit usually requires more turns of the muddle than herbs and spices.
- Add ice and stir – with a cocktail stirrer or spoon – and enjoy.
Like most kitchen tools, not all muddles are made alike. Many are made of wood, but some of the best and most efficient – such as the of Rosle fruit muddle -- feature a plastic-toothed bottom – are appropriate for all those bottom’s up moments in life.