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Bar Techniques

Ice, glassware, syrups, tools, measurements, methods and fundamentals for making and serving better drinks.

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Copo alto de Mojito com gelo, limão e folhas de hortelã ao lado de macerador de madeira, hortelã fresca, açúcar e utensílios de bar sobre bancada de madeira.
Bar Techniques13/09/20266 min read

Mojito: Should You Muddle the Mint or Just Mix It? How the Method Changes Aroma, Texture and Bitterness

Compare three levels of mint handling in a Mojito and see why gentle mixing, light pressing and heavy muddling create different aromas and textures.

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