To Muddle, or Not to Muddle - The Bartenders Dilema.

By John Carter

In one out of many remarkable scenes in the Julia Roberts flick, Pretty Girl, is one with some heavy snacking. The druggie/prostitute/best friend, Kit, in a hurry to get a fix for her munchies, pulls over none other than a bar's condiment bin.

as asserted druggie/prostitute/best chum still likes to pretend that she has some semblance of class; she grabs a cocktail serviette first.

Then she proceeds, in true checkout counter style, to pick and choose from the bar's seasonings to choose her dinner. The following conversation, with the bar's owner/barkeeper/drug dealer went something similar to this:

Owner/bartender/drug dealer: "Hey Kit, this is not a buffet."

Druggie/prostitute/best mate, Kit: "I know I know I know I am just getting a snack. Geez!"

There had been one thing that I could understand about Kit: She thought that her neighborhood bar was her second home. A home away from home that she was moderately proprietal about it. A place she was comfortable enough in to take condiments, yes, but she did bring Julia Roberts with her. Most times.

I've always wished to look inside and see what's under the neat little frosted door covering those chosen condiments. Then maybe smell every one and see how fresh things were kept. But Kit held me back, any semblance of Kit and Kit's bad girl behaviour. But besides the requisite lemon and lime wedges, maraschino cherries, speared olives and celery stalks what else could be in there I puzzled?

Recently with a lot of bartenders morphing into mixologists, muddling devices utilised for making cocktails require more fresh fruits, plants and even spices. Drinks are still made with mixers naturally, and simple syrup will never be discarded, but to enhance the drinker's experience more fresh items are being ground with a muddler and then whisked into cocktails.

(A note on muddling. It is alleged to bring out the flavors and smells in a cocktail, making the drink experience more noteworthy. I just like the idea of a jicama-cucumber margarita "and yes I've had one and it was extremely refreshing "made with real ground-up ingredients as opposed to a bottle of mixer which has been resealed too many times.)

And in my little city, in middle America, plenty of our wine bars, regular bars and restaurants, have either employed a mixologist to come in and make a unique muddled drink menu, trained their staff or just employed a mixologist.

Things I've seen muddled in my drinks, by way of study:












So , after you are supplying more, err, supplies, to your bar, you'll need more than just one seasoning bin to pick, a la ' Kit, thru. Often, you can selected from either 4 or 6 condiment bin sizes.

And in case you have missed the entire muddling age, do not forget to buy a muddler too ,

Might just as well get the whole Kit and Caboodle at one previous point!

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