Smash

For the first time, recipes for such cocktails appeared in Jerry Thomas's book “How to Mix Drinks” ^[6] in 1862, among the recipes of other juleps, and the name “smash” did not appear in the book. In 1888, Harry Johnson in the book “The New and Improved Bartender's Guide” ^[7] already calls such cocktails “smash”. In the “Savoy Hotel Cocktail Book” ^[8] they are also presented in the julep section and are directly called a variation on the theme of the latter. At the beginning of the 20th century, differences in the procedure for preparing julep and smash, recorded in recipes as early as 1862 by D. Thomas in the book “The Bartender's Guide” ^[9], were finally fixed precisely in the procedure for treating mint: for mash it is rubbed or crushed, and in julepe with mint is treated more carefully, the alcohol base is either shaken in a shaker with mint and ice, or even insist on mint for a while. ^[ten]

A cocktail consists of ice (although ice can be filtered), fruit (as part of a cocktail or as a decoration), an alcohol base, sugar (or syrup) and seasoning (usually peppermint , but other options are also possible, such as basil ). It is also possible to slightly dilute the smash with water. ^[one]

A mix is ​​prepared in an old-fashioned glass with two or three ice cubes ^[11] . Unlike a julep, for which peppermint is not pressed or rubbed, a part of the peppermint relying on the recipe ^{[15] is} added to the bottom of the glass (or separately in a mortar ^[12] ) and rubbed with it, ^[10] adding syrup to it. Then, 2-3 ice cubes are placed in a glass, a strong alcoholic drink is poured, and the mixture is thoroughly mixed with a spoon ^[13] (see also the brandy-smash image in the illustration). Before serving, decorate with a sprig of mint, a slice of citrus or cherry. ^[eleven]

The 1882 edition of Johnson’s book ^[13] includes six mixes recipes: three whiskey mixes and rum, gin, and brandy mixes. These recipes are distinguished by their alcohol base ( whiskey , rum, gin or brandy, respectively), and the quality of the ice used is fine, crushed, or finely chopped. Fruits are present in whiskey smash variations. The following are more modern and varied variations of these cocktails.

• Whiskey Smash ^[14] ( bourbon , mint, lemon, sugar)
• Mix with gin and basil ^{[15] [16] [17]} ( gin , basil, lemon, sugar)
• Strawberry-Mint Smash ^[18] (gin, mint, strawberries, lime juice, sugar)
• Demerara mix with chocolate ^[19] ( Rum from the area of ​​Demerara, chocolate liquor, mint, orange, lime juice, sugar)
• Mix with bourbon and pear ( Bourbon , mint, pear, lemon, sugar) ^{[1] [20]}

• Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian. Das Handbuch der Bar . Tre Torri, Wiesbaden 2010, ISBN 978-3-941641-41-9 .
• David Wondrich. Imbibe !: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar Featuring the Original Formulaefor 100 Classic American Drinks, and a Selection of New Drinks Contributed in : [ eng. ] . - Penguin, 2007.

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