NOTE: Robert means to say LIME JUICE and not LEMON JUICE is this episode.
Muddlers used to be a relatively rare bit of hardware behind the bar, then the Mojito popped (back) onto the scene and suddenly they were everywhere. Of course, that doesn’t mean that everybody knew how to use them properly. Some bartenders would use them for “ice muddling” (as we’ve discussed in the past), as well as simply seeing them as a grinding rod to pulverize anything put in front of them.
Muddling is a technique, and like any technique it needs to be applied properly in order to provide the best results. When muddling limes and sugar for a Caipirinha, you can and should be rather forceful in your endeavor since you are trying to express the oils out of the lime shell that are buried beneath the skin. When muddling mint however, as in a Mojito, you want to be gentler with your muddling since the flavors you are after are right on the surface, while deep within the leaves lie the bitter flavors of chlorophyll.
So before you pick up that muddler, think about exactly what it is you are trying to accomplish and what the best methodology is to achieve that results.
Oh, and the PUG! Muddler you often see me use? If you want one of your own, you can find details here: www.wnjones.com/pug/
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24 мар 2015
