When a cocktail recipe calls for muddling it can mean two things: smashing the hell out of fruit or lightly crushing herbs. If you’re muddling lime quarters into a Caipirinha or blackberries into a Bramble, go ahead and take out a day’s worth of rage on the poor produce. If you’re muddling herbs like basil or mint, on the other hand, that calls for a bit more finesse. Your goal isn’t to juice the herbs or crush them into submission. All you want to do is activate the herbs and release their aromatic awesomeness into the drink.
Shaker Tin or Pint Glass