Content

• To step
• Method 1 of 2: Crush mint and other soft herbs
• Method 2 of 2: Crush fruits and vegetables
• Tips
• Warnings
• Necessities

Crushing cocktail ingredients is a bartender technique of extracting the flavor from solid ingredients. Its basic idea is that you simply crush the fruit or herb, but there are catches that can make your cocktail bitter or unpalatable. Learn how to do it the right way and you won't run into any problems.

To step

Method 1 of 2: Crush mint and other soft herbs

1. Opt for a gentle crushing tool. A small, flat, wooden instrument, such as the end of a wooden spoon or a French rolling pin (without handles) is ideal. Plastic or hard rubber tools will also work, but will require a careful hand. Avoid crushing tools with teeth, as these will tear the leaves too much.
   • A sturdy herb like rosemary needs to be broken down further. In this case, follow the instructions to crush fruit.
2. Put the ingredients in a sturdy glass. Don't crush your ingredients in a breakable glass that can crumble or break when pressed. If the cocktail also calls for fruit, cucumber, or other non-herbal ingredients, crush them separately for best results.
   • Granulated sugar shreds the ingredients during crushing. This may be too much for soft spices, so add the sugar to the fruit instead, or dissolve it in a few drops of water and add it separately to the cocktail.
3. Press down and turn slightly. Mint, basil and other soft leaves release bitter flavors when crushed or shredded too hard. Simply press down lightly with your instrument while twisting your wrist, then release. Do this two or three times.
   • Use your dominant hand to crush while holding the glass straight with your other hand.
4. Finish the drink. The leaves are ready when they are slightly bruised, but still whole. You should be able to smell the herb because the purpose of the crushing is to release flavorful, aromatic oils. You can leave the herbs in the final cocktail for presentation or you can strain them out as desired.

Method 2 of 2: Crush fruits and vegetables

1. Choose a crushing tool. Citrus fruits, cucumbers, and other fruits and vegetables can withstand quite a bit of pressure. A wide crushing tool is a good choice, especially one with teeth on it to break through the skin. You can also improvise with the end of a wooden spoon, mortar and pestle, or any other instrument.
   • Stainless steel or heavy plastics provide more pressure than wood. Note that fruit juice will stain some plastics.
2. Add small pieces to a sturdy glass. Cut citrus fruit into wedges, and hard ingredients such as cucumbers into 6mm slices. Put these ingredients in a glass that you can press and grind without risking breaking.
   • If using a mortar and pestle, put the ingredients in the mortar bowl.
3. Add sugar if the recipe calls for it. If you are using granulated sugar instead of sugar syrup, add this now. Sugar will dissolve faster in fruit juice than in alcohol, so adding it now won't make your cocktail gritty.
4. Push down and turn. Hold the glass tightly and grasp your crushing tool with your dominant hand. Press the instrument down on the fruit instead of hitting the glass. Press down hard and twist, then release and repeat. You can press against the sides or bottom of the glass.
5. Keep crushing until the fruit or vegetable releases aroma and liquid. The purpose of crushing is to break up the skin and flesh and release flavorful oils and juices. You can stop when you smell a strong odor and see the ingredients release liquid, or you can continue to amplify the flavor.
   • Citrus fruit can release many bitter oils when crushed with prolonged pressure. This can work well in sweet drinks such as caipirinhas and mojitos. Use a lighter hand when making drinks without added sugar.
   • Cucumbers are ready after six or seven light presses.
   • Crush berries and other soft fruits until crushed.

Tips

• The recipe should tell you whether or not to leave the crushed ingredients in the drink. Strain the drink if it has small pieces of leaves in it (a sign that you have been crushing it for too long).
• If you are extra sensitive to the bitter or "muddy" flavors of crushed herbs, simply place the leaves in the palm of your hand and clap your hands once. For larger quantities, make a flavored infusion syrup instead. You can even infuse room temperature alcohol with the herb by using a cream frother. Combine them in the main container, charge the mixture with the nitric oxide canister for 30 seconds, then let stand for 30 seconds.

Warnings

• Avoid tools made of aluminum or other reactive metals, especially when crushing citrus. These can add a metallic flavor to your drink.
• Crushing ingredients with ice in the glass makes the process more difficult for no reason. Add the ice afterwards.
• Avoid wood that has been painted or varnished. The polish will eventually wear out and get into your cocktails.

Necessities

• Crushing tool
• Strong glass or Boston shaker
• Ingredients for the drink