Master The Art of Muddling Cocktails | Diageo Bar Academy
Muddling is a great technique to release flavour and aromas from your ingredients and it is a vital skill to know when creating some classic serves, such as a mojito or caipirinha. So, let’s take a look at how to ensure your ingredients are muddled to perfection.
What is a Muddler?
The integration of fresh ingredients to cocktails is made possible through a process called muddling. Using a muddler tool, ingredients can be pressed to extract juices and oils. These are added, with other ingredients, to complete a cocktail.
A well-stocked bar will usually have an assortment of muddlers which can be matched to different styles of ingredient for a variety of cocktails.
A classic muddler takes the form of a bar with a slightly flared, circular end. The very end of the bar is flattened, allowing the bartender to crush ingredients against the side of the glass, and the flared end can be used to grind ingredients in a glass.
MUDDLER TOOLS YOU NEED TO KNOW
To muddle drinks, you need to have the tools. Here’s what you need in order to perfect your muddling technique:
Wood, stainless steel or plastic, with or without teeth.
- Wooden toddy sticks are best for herbs, such as mint for mojitos and mint juleps.
- The toothed designs are great for fruits and other thicker ingredients.
A toughened glass strong enough to withstand the firm action required to crush tougher ingredients, such as fresh ginger. This glass can be a mixing glass but you can also use a Collins or rocks glass.
Cocktail muddler tips and tricks
Here are some top tips to help you with your muddling game:
- Fruit should be chopped into small pieces.
- Apply greater pressure for citrus and fruits to help release oils and juices.
- Muddle herbs gently to prevent breaking them to small pieces.
- Never muddle in a stemmed glass.
- Twisting the wrist gives the best results.
using your cocktail muddler
Now put everything you have learnt into practice with this mojito recipe.
- 50ml CAPTAIN MORGAN WHITE RUM
- 100ml Soda water
- 25ml Sugar syrup
- 7 Mint leaves
- 2 Lime wedges
- Using a muddler, press the mint leaves, lime wedges and sugar syrup in a highball glass to squeeze out the juices.
- Add crushed ice to the glass.
- Pour in Captain Morgan White Rum and soda water.
- Stir vigorously until all of the ingredients are mixed.
- Top with more crushed ice, throw in a straw and garnish with a mint sprig.
(2 standard drinks – 1.9 units per serve)
Dark, clear or golden, rested for a few days or aged for many years, rum always has a taste of the tropics at heart.
Layering is an essential technique that not only adds theatre, but can also enhance the taste experience for your customer.
Great cocktails are all about that perfect balance. Let’s get back to basics and look at the principles of making a great cocktail every time.
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