Life can be frustrating: telemarketers, meter maids, the Jersey driver in front of me that takes 10 minutes to parallel park in a spot that could fit a boat. I’ve never been a violent guy, but these types of people seriously test my patience. Fortunately I’ve found a way to channel my aggression when earth’s idiots get me down: muddling. This bartender’s art of bashing fruit, veggies and herbs with a tiny steel, marble or wooden bat not only releases their essential oils--and thus makes an intensely fresh, flavorful cocktail--but also is wonderfully cathartic, particularly when imagining a wheel of lime with the face of your boss or Charlie Manuel. Muddlers of all sizes are available at any kitchenware store, but should you not want to DIY, hit any of these local watering holes where a bartender will be happy to bash your troubles away.

Cuba Libre
Proof that cigars and Eva Mendes aren’t the only great things to come out of Cuba, the mojito is the classic muddled cocktail and nobody in the city does this concoction of rum, mint, lime, sugar and seltzer better. Cuba Libre uses its own brand of white rum, guarapo (sugarcane nectar pressed on-site) and hierba Buena (a Latin herb similar to mint, pictured right). The Sandito Mojito, made with fresh watermelon, is a refreshing riff on the standard. Cool, subtle and never too sweet.


Rum Bar
Rittenhouse Square’s Rum Bar wears its spirit preference on its sleeve. At this sleek spot with a wide selection, rum is not just for pirates and Skinny Bitches. The rums range in both color (clear as glass to black as molasses) and geography (Trinidad to Tennessee). The nuances in each type are elicited by clever cocktailing that’s muddled but definitely not muddy. Verdant and peppery, bruised cilantro along with sugar and lime brings an interesting note of savory spice to the Rum Coriander. Up for something with some heat? Instead of Guatemalan Montecristo white rum (pictured left), the Chili Coriander uses rum infused with red chilies. 

Tinto
Heading to Jose Garces’s pintxos playpen without a reservation? Silly rabbit. Have a stool at the bar (if one is available) and settle in for a nice wait. Muddled drinks like the Mairritze make the delay delicious. The floral elixir marries mint, orange, orange blossom water and pisco, a South American spirit distilled from grapes best known by its cocktail calling card, the Pisco Sour (right).

Alfa
You might not expect a restaubar best known for its ‘80s happy hours to offer creative cocktails made from ancho chili, lychee and chai spices, but Alfa’s muddling skills are as strong as those linebacker shoulder pads your mom sported circa 1988. Plymouth dry English gin is the base for the Junebug, the notes of juniper meshing with muddled cucumber, ginger and mint for an invigorating libation splashed with aloe juice. Almost as cool as Zack Morris. Almost.

El Vez
Say what you will about Stephen Starr (sell-out, genius, Satan, etc.) but the guy’s restaurants do produce the kind of beverages that not only taste great but also make you look just a little cooler. Like El Diablo. This demonic potion brings out the devil in El Vez’s after-work crowd. Tequila infused with cinnamon, tart hibiscus tea (right), the shade of that Cashman publicist’s lipstick, and fresh orange muddled by the sexy bartender. A few of these and you’ll be playing naughty in the boardwalk photo booth. 

**Catch food writer and our favorite Philly boy Adam Erace on his dining blog, blogalicious