Joined: 04 Sep 2010 Posts: 2 Location: Sydney, Australia
Posted: Sat Sep 04, 2010 4:16 am Post subject: Muddling methods - opinions wanted
What are people's opinions with regards to muddling ingredients together?
We are a bar and nightclub which specialises in Caprianiah's - classic and flovoured such as passionfruit, berry or lychee.
I'd like to get peoples thoughts about muddling ingredients;
What is the best way to muddle?
Can you muddle too much?
What is the purpose of muddling?
With regards to flavoured Caprianahs should you muddle just the limes and the sugar or should you muddle all the fruits together?
I'll answer my own questions in in a reply but am interested in the thoughts of others. Please discuss.
Joined: 04 Sep 2010 Posts: 2 Location: Sydney, Australia
Posted: Sat Sep 04, 2010 4:35 am Post subject:
I prefer a wooden muddling stick and like to muddle quite aggressivly. I want to extract as much juice and acids from the skins of the limes as possible. At the same time the suger is being disolved in the acids of the lime juice and skin.
I don't think you can muddle too much but in discussions with other bartenders they believe muddling too much can make the drink bitter - I don't believe this to be the case but am open to it if someone can explain to me why this is the case.
In my opinion (and I'm no expert) the purpose of mudding is to extract not just the juice but the acids and flavours from the skin of the lime and at the same time dissolve with the sugars giving a distinct flavour. It's not just about extracting the juice from the limes.
That my general opinion on muddling. With regards to muddling ingredients additional to limes and sugar I think this can be done but the limes and sugar need to be muddled sepperatly first. (except if we're talking mint for a mojito).
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