“What would you like to drink?”
“Your Whiskey smash is smashing…”
Here it is: the one that everyone loves, by request, the in-bulk recipe.
Which means I always make two at a time. Never drink alone.
- Two 4″ stems of mint (I use apple mint, which is plentiful around here, and usually there are around 8 larger leaves on each stem, with a smaller 4-leaf floret at the top. Take that floret off and set aside for the garnish.)
- A whole lemon, cut lengthwise and each half again quartered
- Scant 2 Tbsp simple syrup – I use a not-full ounce measure (I often infuse this with mint too.)
- 1/2 cup bourbon (I use Knob Creek.)
- Ice, crushed is ideal, otherwise use small cubes
The key is how you muddle the first three ingredients. Place the mint and lemon together in the shaker. Then pour over the simple syrup. Sometimes I leave it warm, it sort of works better. Muddle with a gentle hand, but do it for a while. Long and gentle, like. LOOK at the lemons. You want to see that you’ve gotten all the juice out – but seriously, don’t put any angst into it. Then pour the bourbon over, add some crushed ice and shake like the devil is after you. Pour over crushed ice in an Old Fashioned glass. Garnish with mint floret.