A bit of a muddle can be a good thing.
It's an essential part of making a good mojito and other cocktails, says Kim Haasarud, the author of "101 Mojitos & Other Muddled Drinks" ($16.95, Wiley).
The book offers recipes and variations on 101 light and fruity summer cocktails such as mojitos, juleps, fruit-ades and other drinks, all of which can benefit from this simple technique.
"I think they are more popular during the summer months, because that's when fresh fruit is more available," says Haasarud, founder of Liquid Architecture, a beverage consulting firm that creates cocktails for hotels and beverage companies. "But I definitely think there are a lot of winter and fall ingredients you can muddle."
To most of us, muddle is a synonym for confused mess.
The muddling Haasarud is talking about is the process of gently pressing fresh herbs or fruit to release their flavors and essential oils.
The trick is not to overdo it, she says.
"Any time you are muddling mint or any fruit or herb you don't want to pulverize it," Haasarud says.
Four to five presses are sufficient.
To Haasarud, her muddler -- a short, bottom-heavy pestle-like implement -- is an essential tool. They can be found at mainstream stores such as Target or Bed, Bath and Beyond.
But in a happy-hour emergency -- "I need a mojito now!" -- she says, "you can use a spoon, a mortar and pestle or the end of a rolling pin."
Like Haasarud, Summer Voelker, who tends bar at Salt of the Earth in Garfield, is an advocate of using only fresh ingredients in cocktails.
At Salt of the Earth, bartenders make their own sours mix from fresh citrus. They juice the cucumbers that go into one of the restaurant's signature cocktails whose other ingredients are Bluecoat gin, Dolin Blanc vermouth and mint. (The cocktail does not have a name. They do not name their drinks at Salt.)
But Voelker prefers to slap the mint, rather than muddle it.
"Muddling herbs is not something I do a lot of," she says. "It darkens and bruises the mint."
She does use the technique when making a traditional Old Fashioned, muddling a chunk of orange peel with Demerara sugar and bitters before adding the other ingredients.
"It gets out more of the oil," Voelker says.
Squeezing fresh lemons and limes for mojitos and muddling fresh basil for the Little Bodeguita is part of the daily routine for Ashleigh Munko and the other bartenders who work at Andys bar in the lobby of the Fairmont Pittsburgh, Downtown.
It's worth the effort, Munko says:
"It makes for a better drink," she says. "You can tell the difference. And when you put a lot of work into a drink, the customers definitely appreciate it."
The Perfect Mojito
This is a very simple and delicious drink to make, but, unfortunately, it gets muddled up (literally) too often. There are two important keys that will guarantee a perfect Mojito every time.
• First, you must use fresh-squeezed lime juice. No premixes or bottled lime juice here -- they just won't cut it.
• Second, the lime juice to simple syrup ratio must be 1:1. Do not take liberties. Use a jigger for accuracy.
If you get those two things right, you'll be making perfect Mojitos at every party
This recipe is from "101 Mojitos & Other Muddled Drinks."
- 10 to 15 mint leaves, plus sprig for garnish
- 1 ounce fresh lime juice
- 1 ounce simple syrup (see recipe )
- 2 ounces premium rum (such as 10 Cane, Bacardi Superior, Cruzan, etc.)
- Splash of soda water
In the bottom of a rocks glass, muddle the mint leaves with the lime juice and simple syrup. (Muddle lightly to just release the oils in the mint; do not pulverize the leaves.) Add the rum. Top with crushed ice and the soda water. Stir well from the bottom up. Garnish with the mint sprig and serve.
Simple syrup
- 2 cups water
- 2 cups sugar
In a medium-size saucepan over medium heat, combine the sugar and water and stir until the sugar is completely dissolved. let cool completely, then bottle and keep refrigerated until ready to use.
Makes enough for about 10 mojitos.
Honeydew Lemonade
This recipe is from "101 Mojitos & Other Muddled Drinks."
- 1/4 cup fresh honeydew melon or cantaloupe chunks
- 1 ounce fresh lemon juice
- 1 ounce honey water (see recipe )
- 1 ounce water
- 3/4 ounce Midori
- 3/4 ounce premium vodka
In a mixing glass, muddle the honeydew chunks with the lemon juice, honey water and water. Add the Midori and vodka. Top with ice and shake vigorously. Pour into a tall glass.
Honey water
This is a great alternative to simple syrup.
- 2 cups honey
- 2 cups water
In a medium-size saucepan over medium heat, combine the honey and water and stir until completely combined. Let cool completely, then bottle and keep refrigerated until ready to use.
Makes enough for about 10 muddled drinks.
Conquistador Smash
This recipe -- made with a dry sherry and fresh, ripe cherries -- is from "101 Mojitos & Other Muddled Drinks."
- 4 ripe Bing cherries, pitted, plus 1 for garnish
- 4 lemon wedges
- 1 ounce simple syrup (see recipe )
- 4 mint leaves, plus sprig for garnish
- 1 1/2 ounces dry sherry
In a mixing glass, muddle the cherries with the lemon wedges, simple syrup and mint leaves. Add the sherry and top with ice. Shake vigorously. Strain into a tall glass filled with fresh ice. Garnish with the remaining cherry and mint sprig.
