Muddlers from left: Sur La Table, Studio C, Red Onion and Studio C (final two).
I learned the importance of having a muddler in your home bar when I made mojitos once for a party. It’s not enough to just drop a sprig of mint in the glass as a garnish at the end. The drink starts with citrus and aromatic mint leaves. You have to pound and twist, pound and twist those ingredients at the bottom of the glass (with a little sugar, too) to release that perfect combination of flavors and essential oils that will stand up against the rum.
Now that we’ve left summery cocktails behind in favor of fall’s distinctive flavors, the muddler is still just as necessary. We’re talking about comforting Old Fashioneds with muddled orange and cherries, brandy with muddled apples and cranberries or gin-based cocktails with muddled rosemary or sage.
It all requires a firm hand and a great muddler. A word of warning for wooden muddlers, though: Care for them the same as you would a quality wood cutting board. Don’t put them in the dishwasher, and occasionally rub them down with mineral oil or olive oil to maintain the finish.
