Whiskey Smash
The Whiskey Smash first appeared in print in 1887 in Jerry Thomas’ The Bartender’s Guide. The smash family of cocktails evolved from the julep family but the modern version is more reminiscent of the sour family with the addition of sweet and sour components. It was industry veteran Dale DeGroff that reintroduced the Whiskey Smash to the cocktail scene in the late 1980s by featuring it on the Rainbow Room’s cocktail menu in New York.
Ingredients
- 3-4 mint leaves
- Half lemon (quartered)
- 60 ml bourbon whiskey
- 22.5 ml simple syrup
Instructions
- In a cocktail shaker, add the mint and lemon wedges
- Muddle to extract the juice of the lemon
- Add the remaining ingredients
- Shake with ice for 10-12 seconds
- Double strain over fresh ice into an old fashioned glass
- Garnish with a lemon wedge and mint sprig
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