+1 on high qual liquor, as well as the muddling stick / bat / whatever it is.
Something about using the sugar as an abrasive with the fruit makes a big difference. Seems to release a lot more of the juice and oils that have all the flavor, particularly if you have citrus rind in it.
One of my favorite muddled bourbon drinks is a Bourbon Smash.
Bourbon (I like Bulleit in this drink), grand marnier, muddled orange and orange peel, top off with ginger ale and a splash of sprite. The proportions are kinda however you want to make it. I usu do 2:1 bourbon:Gran Mariner, use about 1/4 - half of a small naval orange, and throw some of the peel in it, then top off with ginger ale in about an equal part to the liquor, and then a splash of sprite.
Uncut, un-chill-filtered, and barrel proof... yeoooowwwww!!!
+1 on that too. The bitters, though a tiny dash in quantity, have a pretty big impact on the flavor of the drink. I like the way Alton Brown explains it in one of his shows. The base liquor is like the root of a musical chord, like a C, G, D, etc. Then the bitters, vermouth, fruit, whatever, are like the overtones that still give the chord its signature, but they're not the dominant note. Music geekery... I know...
I think Matt B. needs to tend bar at the next meeting and make some beverages.
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