What is the name of the stick used to squeeze the juices or oils out of garnishes?

The correct terminology for the stick used to extract juices or oils from garnishes, such as herbs or fruits, is called a muddler. This tool typically has a blunt end that makes it effective in pressing down on ingredients, allowing the essential flavors to be released into the drink.

In cocktail preparation, muddling is an important technique because it enhances the overall flavor profile of the beverage by integrating the aromatic oils and juices from the garnishes with the other ingredients.

Strainers, on the other hand, are designed to separate solid ingredients from liquids after mixing, while bar spoons are used for stirring or layering drinks. Jiggers serve the purpose of measuring precise amounts of liquid, particularly for spirits and mixers. Each of these tools has a distinct function, making the muddler uniquely suited for the task of extracting flavors from garnishes.