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Whiskey Smash

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Serves one.

  • To learn more, read:
    Shaken or Stirred?
  • by Jim Meehan from Fine Cooking
    Issue 97

This Whiskey Smash update was created by Dale DeGroff at the Rainbow Room in the early 1990s. Today, he makes his Smash with Curaçao instead of simple syrup, but I like the drink more true to form.

Find this and other beverages in our Drinks and Entertaining Guide. 

  • 6–8 fresh mint leaves; plus 1 sprig for garnish
  • 1/2 small lemon, quartered and seeded
  • 3/4 fl. oz. (4-1/2 tsp.) simple syrup
  • 2 fl. oz. (1/4 cup) rye whiskey
Tip:
To make simple syrup, heat equal parts sugar and water until the sugar dissolves. Refrigerated, simple syrup keeps indefinitely.

Put the mint leaves, lemon, and syrup in a chilled cocktail shaker. Gently crush with a muddler or the end of a wooden spoon until the lemon wedges have released their juice. Add the whiskey and fill the shaker with ice. Put the lid on the shaker and make sure you have a tight seal. Shake as hard as you can for 7 to 10 seconds and then strain into a small chilled rocks glass filled with fresh ice. Garnish with the mint sprig and serve.

nutrition information (per serving):
Calories (kcal): 170; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 11; Polyunsaturated Fat (g): 0; Sodium (mg): 0; Cholesterol (mg): 0; Fiber (g): 0;

Deliciously refreshing!

Just the thing for early spring - especially if you can get your hands on some FRESH-picked lemons!

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