Mastering Muddling — The Essential Technique Behind Fresh Cocktails with Andrei Bertalan
Muddling might look simple — just crush some mint and lime, right? But behind the bar, it’s a foundational technique that can make or break a cocktail. To understand how this small motion unlocks bold aromas and deep flavor, I spoke with bartender Andrei Bertalan, whose philosophy around freshness, balance, and technique puts muddling at the center of cocktail craft.
Ava Mitchel: Andrei, what is muddling exactly, and why is it so important?
Andrei Bertalan: It’s the art of pressing ingredients — herbs, fruit, spices — to release oils, juices, and aroma. Muddling brings cocktails to life. Without it, you lose that burst of freshness and depth that you simply can’t replicate with pre-made syrups or extracts.
Ava: What ingredients are usually muddled?
Andrei: Mint, basil, thyme, citrus wedges, berries, cucumbers, and even cracked pepper or ginger. Each one adds a different layer — mint gives you a cool, menthol aroma; lime brings bright acidity. When done right, muddling makes these flavors sing.
Ava: What kind of tool should people use?
Andrei: A solid muddler — ideally wooden, with a flat or lightly textured base. It should feel balanced in your hand. Stainless steel ones are okay, but they can bruise herbs too aggressively. Comfort and control are key.
Ava: So how do you muddle without overdoing it?
Andrei: Gently! Think of it more like coaxing flavor out. Use a slow pressing-and-twisting motion. Don’t smash the herbs — that just brings out bitterness. If you add a bit of sugar or juice while muddling, it helps protect delicate leaves and improves extraction.
Ava: What cocktails really depend on good muddling?
Andrei: The Mojito and Caipirinha are the big ones — both rely on mint and lime. The Old Cuban also uses muddled mint. Beyond classics, many modern craft cocktails use muddling to introduce seasonal fruits or spice blends.
Ava: Can you muddle ingredients ahead of time?
Andrei: I wouldn’t recommend it. Once muddled, herbs start to oxidize and break down fast. You lose aroma and can introduce bitterness or dull flavors. If you’re running a busy bar, pre-prepping is sometimes necessary — but it's always a compromise.
Ava: What are the most common muddling mistakes?
Andrei: Over-muddling herbs, muddling without any liquid, using fragile glassware, and muddling too late in the process. Always muddle first, in a sturdy mixing glass or shaker, and always taste as you go.
Ava: Any tips for more unusual ingredients?
Andrei: Ginger and spices need more force — short bursts of pressure. For delicate herbs like basil, muddle with sugar or juice to protect the oils. Also: keep your muddler clean! A minty muddler in a savory drink? No thanks.
Ava: How important is muddling to the overall cocktail experience?
Andrei: It’s essential. Muddling engages aroma, flavor, and even texture. It connects the drink to the senses in a way that bottled ingredients just can’t. It’s also a bit meditative — one of the few techniques where patience really shows in the glass.
Ava: What advice would you give someone muddling at home?
Andrei: Start simple. Use fresh ingredients, go light on pressure, and get a good muddler. Try a Mojito or Caipirinha. And most importantly — taste, learn, adjust. That’s how you master the details.
Muddling may seem like a small step, but as Andrei Bertalan reminds us, small steps make great cocktails. By unlocking natural oils and layering fresh aromas, muddling connects the bartender’s hand directly to the heart of the drink — one twist, press, and sip at a time.
Andrei Bertalan
@andrei.bertalanAndrei Bertalan is a bartender and technique-driven craftsman who champions the subtle power of muddling — using precision and patience to unlock the vibrant core of every fresh cocktail