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Master The Classics: Bourbon Smash

The Whiskey Smash has been popular for well over a century it made it's print debut in Jerry Thomas' Bon Vivant's Guide around 1862. But Thomas doesn't actually mention the smash by name and he categorized it under "Juleps". So here's a clue for us to keep something in mind. A Smash is always a Julep but a Julep is not always a smash. Confused? Good! According to the way Thomas has categorized the drink A smash is a Julep with the addition of "seasonal fruit" and that fruit can be anything in season. Now in our modern day world the default smash in a lot of bars is with the addition of Lemon wedges (as I do in this video) but it can be any fruit and can be made with any spirit, although for the sake of tradition we are using Bourbon. Fast forward to 1888 and look at barman Harry Johnson and we see that when he publishes the smash recipe he (for the first time) addresses the cocktail by name as separate from a Julep. Now the way Johnson made his smashes were a bit different in glassware, ice and spirit but still resembles most closely the smashes of today. The smash also appears in Harry Craddock's Savoy Cocktail book in the 1930's, but he seems to have taken a cue from Jerry Thomas and put it again under the Julep umbrella. He also served it in a "small glass" and seems to have made it a miniature version of a Julep. Hope you enjoy this nice summer sipper! For those interested here's some links to tools I'm using in the video: Graduated Jigger: https://amzn.to/2MjFzLx Gold Shaker Set: https://amzn.to/2MjrsWu Muddler: https://amzn.to/2AEhkpP And As always if you're interested in helping us with the production of the show we have a Patreon page which you can access here:   / theeducatedbarfly   Here's The Specs: 2oz or 60ml of Bourbon .5oz or 15ml simple syrup Pinch of Mint (6 - 8 leaves) 4 Lemon Wedges 1 Cube Sugar Crushed Ice Rocks Glass