WHISKEY SMASH
The Whiskey Smash: A Julep with a Citrus Twist
The Whiskey Smash emerged in the mid-1840s and became wildly popular through the 1850s. Drinks historian David Wondrich noted that during its peak, people spent warm months with a smash in one hand and a cigar in the other. The drink officially appeared in the 1887 edition of Jerry Thomas's "Bar-Tenders Guide," though Thomas described smashes as essentially "a julep on a small plan" - meaning a smaller, simpler version of the mint julep.
What separates a smash from a julep is the muddled fruit, typically lemon. While juleps focus on mint, sugar, spirit, and crushed ice, smashes add citrus into the mix, making them brighter and more refreshing.
The classic recipe calls for muddled lemon wedges and mint leaves with simple syrup, two ounces of whiskey, and crushed ice. The muddling releases lemon juice and oils from the peel, creating intense citrus flavor that regular juice can't match.
Any whiskey works here - bourbon brings sweetness and caramel notes, while rye adds spice. Mid-shelf bottles like Buffalo Trace, Four Roses, or Wild Turkey are perfect choices. Fresh mint is mandatory, typically five to eight spearmint leaves.
Making it is straightforward. Muddle lemon wedges, mint, and simple syrup in a shaker. Add whiskey and ice, shake hard for fifteen seconds, then strain into a rocks glass filled with crushed ice. Garnish with a mint sprig.
The drink nearly disappeared after the 1860s but bartender Dale DeGroff revived it in the late 1990s at New York's Rainbow Room. His version became the standard most bars follow today.
The Whiskey Smash works because it balances the boldness of whiskey with refreshing citrus and cooling mint. It's approachable enough for people who think they don't like whiskey, yet still satisfies whiskey enthusiasts.
RECIPE:
2 oz bourbon
¾ oz lemon juice
½ oz simple syrup
Mint leaves
Method:
Gently muddle mint with syrup and lemon juice.
Add bourbon and ice, shake.
Strain into a rocks glass over ice.