Muddler

Press Leaves Gently

Mint stores much of its aroma in tiny oil glands on the leaf’s skin. A few gentle presses open them. Grinding or twisting tears the leaf apart and brings out grassy, bitter flavours along with the oil.

For a Mojito, one or two straight presses on the mint, no twisting. Shredded leaves and a dark green drink mean it went too far.

Basil in the Gin Basil Smash is handled differently: it is muddled firmly with the lemon and syrup for about 20 seconds, then double strained, so the drink takes the colour and flavour of the leaf and leaves the pieces behind.

Lime and Sugar Need Force

Hard ingredients reverse the rule.

A sugar cube in an Old Fashioned is crushed with a splash of water until it dissolves. Lime in a Caipirinha is pressed and twisted for 20 to 30 seconds, until the juice runs and the sugar starts to dissolve, and the sugar’s grain works against the peel to lift its oil.

Juicy fruit and vegetables sit at the hard end too. Cucumber, watermelon and cherry tomatoes are muddled hard in the shaker, as in the Eastern Standard and the Tomatini, because they are there for their juice.

Wood or Steel

Unvarnished hardwood is traditional. It is slightly kinder to leaves, absorbs smells over time, and should never go in a dishwasher, where heat and water split it.

Stainless steel, often with a toothed nylon or steel head, cleans completely and lasts. The teeth grip lime skin and fruit well; ease off with mint, because they tear leaves faster than a flat head does.

Avoid varnished or painted wood. The coating chips with use and ends up in the drink.

If You Do Not Own One

The end of a wooden rolling pin or the handle of a wooden spoon will do, provided it reaches the base of the glass or tin.

Avoid anything narrow or sharp, such as a knife handle or a fork. The force concentrates on a small point and shreds rather than presses.

Length matters in a shaker: at about 20 to 25cm, a muddler reaches the bottom of a tall tin with your knuckles clear of the rim.

Common Questions