Muddling

When you muddle an ingredient, you are bruising, grinding, and infusing at the same time. A wooden or metal muddler, which is shaped like a pestle, is used to rub or crush an ingredient in a solvent to release its flavor molecules. Bartenders often muddle fresh herbs in alcohol to make cocktails. As the cells break under applied pressure, flavor molecules bind to the alcohol in the drink. The amount of pressure needed depends entirely on the herb. Some, like mint and basil, need only gentle pressure and will turn black if you overdo it. Thicker herbs like rosemary and sage require a little more pressure to release their full potential.