Never having been savvy about bartending tools, I’d not heard of a muddler until my daughter’s boyfriend told me about it. Once I recovered from the fact that my daughter was dating someone so knowledgeable about cocktail-related equipment, I got excited about purchasing a muddler.
While the dictionary does define the verb “muddle” as “to mix together an alcoholic potion” (or something like that), the definition I’m accustomed to is the one about being muddled, as in brain-challenged (due to sleep deprivation or too much cooking). I have used the word countless times in that latter context, and have had it tossed in my direction. But this muddle was a new one on me.
So, if you have a muddler, try it out on this refreshing mojito. Do not drink too many mojitos or you, too, will be muddled.
ingredients: Add all to shopping list
10 fresh mint leaves, plus 1 sprig for garnish
Juice of 1 lime
1 tsp confectioners’ sugar
1½ oz light rum
Dash of Angostura bitters
2 oz club soda
At a glance:
1. Place the mint leaves in a tall chilled glass. Add the lime juice and the confectioners’ sugar. Gently muddle the mixture to release the flavor of the mint.
2. Add some ice, and then the rum and the bitters, and stir. Add the club soda and serve.
Variations: For an extra kick, use Prosecco or champagne instead of the club soda. And if you don’t own a muddler, do what I did before I discovered muddlers: use a fork.
Excerpted from The Crabby Cook Cookbook. Copywright 2010 by Jessica Harper. Used by permission of Workman Publishing Co., Inc. New York. All Rights Reserved