Muddling whole lemon wedges releases not just juice but the bitter, fragrant oils from the peel. Shaken with bourbon and fresh mint and poured over crushed ice, it becomes something between a julep and a whiskey sour, cold, zesty and very easy to drink.
2 oz
bourbone.g. Maker's Mark · Buffalo Trace · Woodford Reserve · Wild Turkey · Jim Beam
½
lemon cut into 3 or 4 wedges
¾ oz
simple syrup 1:1
8 leaves
mint leaves fresh spearmint
Garnish: Mint sprig, lemon wheel · Ice: Crushed ice
Whiskey Smash
Fresh and lively: bright lemon juice and slightly bitter peel oil, cooling mint and the vanilla and caramel of bourbon. Medium strong, very refreshing over crushed ice.
The smash is an old American drink family. Jerry Thomas's bar guide of 1862 lists brandy, gin and whiskey smashes, made with spirit, sugar, mint and ice, and treats the smash as a smaller cousin of the julep. Fruit and citrus were often added as garnish.
The modern Whiskey Smash, with lemon wedges muddled into the drink, is widely credited to Dale DeGroff, who put his version on the menu in New York during the cocktail revival. From there it became a standard in American bars. It is still one of the simplest ways to show off good bourbon in summer.
A julep is whiskey, sugar and mint only; a Whiskey Smash adds muddled lemon and is shaken, which makes it fresher and more sour.
Yes, 20 to 25 ml fresh lemon juice works, but you lose the aromatic peel oils that muddled wedges give.
Bourbon is the most common choice. Rye works well too if you prefer a spicier drink.
The perfect sound
Fresh mint and bourbon on a Kentucky porch.
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