

I personally prefer dry muddling. Muddling in an ice filled pint glass has
become quite popular however. I first saw this being specifically mentioned in
a book by Gary Regan after he had seen it being used here in Seattle. He
dubbed it the "Seattle Muddle" because of that.
If you are muddling lime wedges to release their juice/oils, then I feel that
you get a far better job done when you are muddling them without ice or other
liquids. If you add ice, you are spending most of your energy pounding through
the ice, and the lime wedges just get pushed to the sides without releasing as
much of their juice, and very little of their oils.
As for the proper end of the muddler to use...
If you look at a muddler and think of it as a baseball bat, you are muddling
with the "handle" end of the "bat", while holding the end of the "bat" which
would normally be hitting the ball.
I can't tell you how often I see people doing this in reverse.
-Robert Hess
www.DrinkBoy.com
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