Whisky Smash
Julep's rule-breaking cousin.
by Erin Henderson
The thing about May in Ontario, is that while the days get very warm, the nights still hang on to the cool. While al fresco afternoon cocktails are very inviting, but night fall, blankets and sweaters are still needed if clinking glasses under the stars is on the agenda.
While G&T's are the order of the day, spicy whisky is needed to sooth the soul.
You may also like: Cherry Whisky Sour
A smash is the rebellious cousin to the disciplined julep.
Juleps require a spirit, sugar, and mint, and are served in that fantastic metal cup over crushed ice. The most well-known, by far, is the Mint Julep which is made with bourbon, but certainly other spirits are used. Still there's an exactness to making a juelp, which isn't necessarily a bad thing, but there is less room to play around.
Enter the smash. A whisky smash, which we're offering below follows closely to the dictation of a julep, but adds in lemon. But any glance around a decent bar or the internet will show unending recipes for smashes using everything from berries to stone fruit, whisky to gin.
Smashes also allow a bartender to show off a bit; muddling the herbs and fruit allows for a certain flex. However, if faffing about behind the bar is just not the energy you can muster right now, follow our recipe for an easy smash and be done with it.
Whisky Smash
The Whisky Smash combines old fashioned style with modern interpretation. The recipe below is classic, but there's nothing to suggest you couldn't play around with in-season fruit like peaches or cherries.
To double strain means to pour the drink through two strainers: the shaker sieve and a fine-mesh sieve into a glass. This catches any of tiny pieces of mint and lemon pulp that might get through the bigger holes of the shaker strainer.
Makes: 1 drink
Bartender level: easy
Special equipment: fine-mesh sieve, muddler and shaker (alternatively: a wooden spoon and mason jar)
Ingredients:
- 2 oz good-quality bourbon or whisky
- 1 oz simple syrup
- ½ a lemon cut into quarters
- Mint, both sprig and leaves
- Lemon peel
How to Make It:
- Into an empty shaker add the lemon, mint, bourbon, and simple syrup. Using a muddler, squish the lemon to release the juice and oils and break down the mint.
- Fill the shaker with ice and shake with enthusiasm to chill well (about 30 seconds.)
- Double strain the drink into a tumbler filled with fresh ice.
- Garnish with a lemon strip and fresh mint sprig.
