ESSENTIAL BAR SKILLS: MUDDLING
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…
Essential tools for muddling
First of all 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.
Top tips for muddling
- 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.
Practise your muddling!
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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