Keep This In Mind When Muddling Fruit For Your Next Cocktail
One of the most effective ways to infuse your cocktail with the vibrant, fresh flavor of fruit is through muddling — gently mashing up the fruit in your glass. The art of muddling lies in the ability to extract the flavors and essence from your chosen fruit without introducing any bitterness from the pith (of citrus) or the peels of other fruits. The tool you choose for the task matters. While you could use a rounded, smooth-ended muddler or any number of kitchen tools to do the crush, a muddler with a textured bottom, similar to a meat mallet, is the most effective way to get the job done so you can get on with sipping your drink.
The rough texture of the right muddling tool helps to grip your fruit and release the maximum juice with the least amount of strain on the bartender's wrist. This is especially true when you're making drinks with lots of muddled citrus, like the Brazilian national cocktail, caipirinha. Pressing and twisting are much more effective when your muddler does some of the hard work for you. This works for tough fruits like pineapple and firm apples, but also softer fruits. Take a classic peach-whiskey smash, for example. Just a minute or two of muddling with a rough tool will puree the soft peach but leave the lemon peel merely bruised enough to contribute juice and lemon oil without the bitter pith flavor.
Read more: 23 Cocktails To Try If You Like Drinking Gin
How To Enjoy The Fruits Of Your Muddling Labor
Muddling fruit is a bit different from the soft pressing needed for herbs. Grip your muddler firmly, pressing and twisting the fruit for the best results. Stop when the fruit is reduced to your desired texture. For softer fruits, this might be fully mashed, but for citrus and fibrous ingredients, this will likely be aromatic and broken-down chunks. If the cocktail recipe includes sugar, adding that rough-textured ingredient while you muddle is also a good idea. Sugar not only helps break down the fruit, but it draws out the moisture of the fruit, making the muddled mixture more juicy.
If your current muddler doesn't have a rough textured side, don't worry, you can still make a good fruity cocktail. You'll want to find a way to crush the fruit as best you can with the most textured item you have. A fork can do the job, or a stone pestle; you'll just need to work a little harder to get the texture you want. Use the tool at hand to press the fruit firmly against the side of your drink glass or mixing pitcher, making sure to twist and pound softly to get all the flavors to release.
Read the original article on Tasting Table
