I'm drinking alone. Though partial to a bourbon cocktail, preferably The Eldred, I've never been able to knock back much booze. I've got a 2-drink limit, because otherwise I head from pleasantly tipsy straight to clutching the bowl. But this bottle of Root has been winking at me from the liquor cabinet ever since it arrived in the mail, having caught G's fancy when he read about it somewhere. I took a teensy sip some time ago and realized it was not something I was going to be drinking straight. This is some seriously intense juice that needs to be coaxed into a sippable cocktail. So I've been mixing up a few different blends, trying to take the medicinal edge off the stuff. I've got a rocks glass in one hand, and my new Kindle in the other. I'm reading Mary Karr's memoir, Lit, about her slurring downward spiral into the quicksand of alcoholism—and her hardscrabble ascent out of it. The irony is not lost on me. I also read and enjoyed her other book, The Liar's Club, about her deeply unfortunate childhood. She writes with raw feeling and has that hysterical, bawdy wit that is often the veneer over lacerating pain. But back to Root.
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A muddler is a handy bar tool, used like a pestle to mash (aka muddle) fruits, herbs or spices in the bottom of a glass. This helps release and meld their flavors, the better to infuse your drink. It's kind of essential for an authentic mojito or caipirinha or mint julep. (It also comes in hand for beating back sneaky individuals who are constantly trying to filch tidbits off your cutting board.)  This video from Chowhound takes a pretty authoritative stance on how to properly use this smashing tool. I own the above version which I’m not that thrilled with because there is some sort of finish or varnish on it that comes off (into my drink?) so I suggest you find a naked wood one or maybe a metal one but maybe not one made of plastic when you make this classic mojito...
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