There’s nothing I love more than a crowd-pleasing cocktail, and the Whiskey Smash definitely fits the bill. Its creator, Dale DeGroff, recommends it for people who say they don’t like whiskey, and I agree: they’ll probably be halfway to the bottom of the glass before they even think ask what’s in it. The combination of mint, lemon juice, and simple syrup is delicious and refreshing. It’s somehow light and citrusy enough for warm summer afternoons yet still fit for cold winter evenings (like the one on which I made them for this post).
This recipe can definitely be altered to suit your taste. I made a batch with a friend and we found the original a bit too sweet, so we changed it to feature the bourbon more. If you think it’s too strong, increase the lemon and simple syrup.
History: A smash is a type of julep. This makes sense, as the only ingredient separating the cocktail below from a Mint Julep is the lemon. The similarity makes it difficult to say when the smash was really invented. Harry Johnson’s 1888 Bartender’s Manual includes a recipe for an Old Style Whiskey Smash using sugar, water, mint, whiskey, and a garnish of seasonal fruit. As this is the first recorded mention of the Whiskey Smash that I can find, it’s intriguing that he calls it “old style.” It is very similar to Jerry Thomas’ Whiskey Julep recipe from the 1862 Bon Vivant’s Companion. When he revised the book in 1887, Thomas added the Whiskey Smash to his repertoire. It was, ironically, a modern Mint Julep; his Mint Julep recipe called for a dash of rum and all sorts of fruit garnishes, whereas the Whiskey Smash was kept simple. Over time, the Whiskey Smash faded into obscurity and the Mint Julep was simplified down to its current form. Then Dale DeGroff, affectionately known as the father of modern mixology, resurrected the Whiskey Smash with the addition of lemon. And thank goodness he did.
Whiskey Smash
2 oz. bourbon
3/4 oz. lemon juice
3/4 oz. simple syrup
five mint leaves
Muddle mint leaves in a shaker with lemon juice and simple syrup. Add whiskey and fill shaker with ice. Shake until chilled. Strain into a rocks glass filled with ice. Garnish with a spring of mint.
Recipe adapted from Vintage Cocktails.