Like slothful shaking, improper muddling ruins more cocktails than bad liquor ever did. To do it right, make sure you have a long muddler so you don’t scrape your knuckles on the rim of the glass, and that it’s not made of lacquered wood (that stuff chips off and gets into your drink). Muddle in a pint glass or shaker cup — something sturdy — on a stable surface. Standing over your cup, press down and twist until all the juice is squeezed out of the fruit and the herbs are bruised but not pulverized. Try this recipe for my Jalapeño Mojito to perfect your muddling skills.