> I must agree whole-heartedly with Mr. Hess here. I also choose to
> muddle only the skin of the orange, which allows just enough of that
> orange oil into the drink so that you taste only the faintest whisper
> of that warm, bitter flavor, as if in a whiskey-colored dream.
this too is what i mean by muddling, only just noticed it. i like to put afew
light grazes into the peel with a fruit knife