Once upon a time, all you needed for cocktail-making was liquor, ice, and a glass. Now, a cocktail isn’t complete without freshly muddled fruit and herbs. Michael Cecconi, mixologist at New York’s
Back Forty who also works at the
Savoy and teaches at the
Institute of Culinary Education, has paid his muddling dues and wants to share his hard-earned knowledge. He does not think that drinks should have broken pieces of glass in them, for one. He recommends getting the right type of muddler and an unbreakable glass, then using your arm’s weight to help your motion.