(NC) – Muddle is a common term in a lot of cocktail recipes, but what does a perfectly muddled fruit or herb actually look like? If you find yourself entertaining guests in the backyard this summer, you can wow your guests by making restaurant-quality, muddled cocktails at home.
Lisa Jazwinski, brand director of rums at Bacardi Canada offers these simple tips for making perfectly muddled cocktails:
Tools – If you don’t have a muddler, a flat-bottomed tool used to crush fruits and vegetables like limes, pineapple and cucumber, you can use a pestle or the back of a wooden spoon to release the flavours. Muddlers can be found in specialty cookware stores across the country.
Twist and Shout – To release the maximum flavour from your fruit, simply press down on the fruit and turn your muddler a quarter turn before releasing and repeating again. When the juice reaches the top of your fruit, you have the perfect amount for your cocktail.
Handle with Care – Fresh herbs like mint and basil are great in cocktails, but can get caught in your teeth if not muddled properly. Simply dropping the herbs in your glass before the fruit will allow the fruit to act as a protector to the delicate herbs.
Blend – Don’t totally pulverize the fruit, herb or vegetable. You just want to break it up. Then, shake it or stir it with the spirit, so it will release its flavours into the liquid.
You can find step-by-step instructions and a sampling of muddled cocktail recipes like a Pineapple and Black Pepper Mojito or a Lemongrass Press online at www.bacardimojito.ca.
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