Whiskey Smash

Autumn/fall · Breakfast/brunch · Citrusy

4.2 204 ratings

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History

A mint-influenced take on the Whiskey Sour.

Smashes, sometimes called "smashers," first appeared in America, particularly across the South, during the 1840s, reaching their greatest popularity in the 1850s. Jerry Thomas notably incorporated the Whiskey Smash (following a Gin Smash and a Whiskey Smash) into his 1862 work, The Bar-Tender's Guide, which was the first known publication created specifically for bartenders. In this guide, he states of "The Smash", "This beverage is simply a julep on a small plan." He reproduced all three of his Smash recipes precisely in the 1876 edition of his Guide, subsequently rebalancing and updating these recipes for the 1887 Edition. His "Whiskey Smash" recipe from the 1862 edition reads: "Whiskey Smash. (Use small bar glass.) ½ table-spoonful of white sugar. 1 do. water. 1 wine-glass of whisky. Fill two-thirds full of shaved ice, use two sprigs of mint, the same as in the recipe for mint julep." Another "Whiskey Smash" recipe from his guide provided: "Whiskey Smash. (Use small bar-glass.) Take 1 tea-spoonful of white sugar. 2 tea-spoonfuls of water. 3 or 4 sprigs of young mint. 1 wine-glass of whiskey. Proceed, exactly, as directed in the last recipe. [See Gin Smash.]" As the 19th century progressed, the Smash's popularity dwindled, and it was nearly forgotten until 2005, when Dale DeGroff revived the Whiskey Smash from older cocktail books for the inauguration of Bobby Flay's Bar American. Dale initially published his Whiskey Smash recipe in his 2002 book, The Craft Of The Cocktail, advising, "For a tasty alternative, try substituting orange curaçao for the simple syrup." He reiterated this recipe in the 2020 updated edition of the book, and both versions specify that the cocktail should be strained over crushed ice. However, the accompanying image in the 2020 edition displays the cocktail with cubed ice. Jerry Thomas's final Smash recipe also instructs to "fill up the glass with shaved ice," though the contemporary practice often involves using cubed ice. The specific recipe Dale created for Bar American is: "WHISKEY SMASH* I created this whiskey smash recipe for the opening menu of Bobby Flay's Bar American in 2005. 1/2 lemon, cut into quarters 2 or 3 fresh mint leaves 3/4 ounce Simple Syrup 2 ounces Maker's Mark bourbon Sprig of fresh mint Lemon wheel, for garnish Muddle the lemon, mint leaves, and simple syrup in the bottom of a Boston shaker glass. Add the bourbon and ice cubes and shake well. Strain into an old-fashioned glass filled with crushed ice. Garnish with the mint sprig and lemon wheel."

Also known as Bourbon Smash · Created by Dale DeGroff