(v.) A bartending technique in which a long blunt instrument is used to mash fruits, herbs, sugar or spices. Depending on what is being muddled, the action serves different functions: releasing the oils in citrus peels or herbs, speeding the rate that sugar will dissolve in liquids, or extracting juice from berries or citrus pulp. The force with which an ingredient is muddled should be considered based on the qualities of the ingredient. While citrus pulp may need a more intense pressing, delicate herbs, such as mint, may only need a light crushing.