> 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.
>
I personally enjoy dry muddling - although with some things like a mojito - I
like to muddle the mint with a splash of soda first before adding the limes.
(Drinkboy suggestion) - I then add the Limes and muddle a bit more
> 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.
OK - If I did have one of these I would have done it the reverse way! With
the risk of sounding like I don't know what I'm doing - Does it matter and why
the other way?
I use a rolling pin anyway for speed and weight.
Darren
>
> -Robert Hess
> www.DrinkBoy.com