Technique used in bartending, it entails placing fruit, herbs, sugar or some other such ingredient into the bottom of a glass or shaker with either a small amout of liquid or ice and using a wooden or plastic pestle to crush the ingredient. This technique is used to release the flavor of the ingredient so it is readily absorbed by the liquor in the case of herbs or fruit. In the case of sugar this is often used to ensure that the sugar properly disolves.