Perfect for muddling mint and making delicious mojitos, strawberry basil mojitos and Ginger Rogers. First, take a close look at a mint leaf; you should see little veins running through the leaf. Those veins contain chlorophyll, and as it turns out, chlorophyll is bitter. So the worst mistake you can make while muddling is to crush or shred mint leaves so they release their bitter chlorophyll. Where will that chlorophyll wind up? In your cocktail. Nasty Flavor Next, contemplate your muddler. So choose a muddler made of unvarnished wood. Other types are made of stainless steel with a plastic or hard-rubber muddling base, try and avoid those 100% natural beechwood is the best. (But avoid the type with big teeth on the end; they are great for muddling the juice and oils from fruit, but they can cause you to shred the leaves of mint and other herbs.) The Right Way to Muddle for a Cocktail 1. Choose a sturdy mixing glass, a pint glass, or a shaker tin. If you choose a thin-walled glass, you risk breaking or chipping the glass with your muddler. 2. Place the leaves into the bottom of the glass. Add sugar, pieces of fruit, or whatever else the recipe calls for 3. Place the muddler in the glass. Press down with it lightly on the leaves and give a few gentle twists. If there also is fruit in the glass, you should see juice squirting out from the flesh. 4. When your kitchen smells minty or fruity you're done. Click the link above NOW and get your 100% natural Beechwood Muddler TODAY!
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