Originally Posted by antennahead

Keeping a Healthy Muddler “As muddlers are becoming more visible at even beer and shot bars, some bartenders find it difficult to purchase the correct muddler or take care of the ones they already have. I carry two kinds of muddlers with
me everywhere I go, one with teeth-like prongs and one with a nice flat bottom.
A muddler with “teeth” is used to tear apart fruit such as lemons, limes and any other being used in the recipe. A flat bottom muddler is used for herbs, mainly used for leaves to gently release the oils and keep the leaf intact. There are few things as visual pleasing as big beautiful mint leaves in a Mojito.
With proper care, your muddler will last a long time and make many cocktails. For muddlers with teeth-like prongs, a bar towel might not be able to do the trick. I carry a mini dish brush to get between the “teeth.” Rest assured, you will find it just as useful as your other tools.
For flat bottoms muddlers made of wood, make sure NOT to use a rough scoring pad, it will tear the fibers. The standard green scrubber works great! Make sure you oil it every 4-6 months depending on usage. I also use food grade mineral oil that can be purchased in the pharmacy section of any grocery store. Sometimes, after scrubbing the muddler clean, a good soak is in order. Soak for an hour or so, make sure you give it a good rinse with warm water.
Those are the tricks to keeping a healthy muddler.”

Anthony Alba

Originally Posted by rooftop

<insert snarky, slightly condescending frost joke>