Mint. To muddle or not to muddle. That is the question. Whatever your answer, mint and its herbal brethren should never be abused. Your cocktails, and those who drink them, will benefit from your from your gentle touch.
Kimberly Patton-Bragg 7 May 20098:06 am
Amen! I also have found that it “wakes up” the guest, too. They get a big kick out of it and are surprised by how much of the aromatics are released. I do this for a parsley drink on our menu. If you can tolerate the barrage of tedious spanking jokes, it’s a great technique and makes for a tasty drink.
Dinah (MetaGrrrl/Bibulous) 7 May 20099:18 am
And thanks for bringing us in to smell your hands - memory served nicely to fill in the missing scent. Spanking herbs* and zesting citrus over the glass are two things that really make sitting at the bar pleasant; everyone else’s drink gets to enhance your evening too.
blair frodelius 8 May 20092:27 pm
I can see it now, T-shirts that have a big picture of a mint sprig laying on an open palm with another hand above it and the slogan “Mint: I do it my way… SMACK!” The back of the shirt says “Smell my hands!”
All kidding aside, it truly does “wake up” the mint. I used this very technique over Kentucky Derby Day.
Spank it, baby!
Oscar Malek 13 May 20094:20 pm
Great advice as usual Jamie!
dandolocsm 8 Sep 20113:30 am
With this method I think that a big part of the mint smell, remains in your hands not in the cocktail.
I like to press the mint with the muddler in a small amount of liquid.
What do you think about my opinion?
Neil Donnelly 6 Jul 201210:30 am
Wouldn’t shaking break into the stems and the veins just as much?? I recently incorporated a basil drink into my menu. I noticed that when i’m finished it is slighltly green although i use only lemon juice, along with gin and a bit of St. Germain. Isn’t this from the chlorophyl?? Could I be shaking too hard?? Also I started soaking mint into a simple syrup for a few days to infuse it. Would you recommend this?
Copyright © 2007 - 2013 Small Screen, Inc.&trade. All rights reserved.