Steven Raichlen's Barbecue! Bible


Bourbon Smash

Recipe by Amy Stewart, author of The Drunken Botanist


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  • .5 to 1 ounce simple syrup, agave nectar, jam, or a sweet liqueur (see notes)
  • Sprig of mint, tarragon, pineapple sage, scented geranium, basil, or another herb
  • A few chunks of fresh fruit, seeds and skins removed: grilled peaches, blackberries, watermelon, strawberries…you get the idea
  • Lemon wedge
  • 1.5 ounces bourbon
  • Optional: Soda water or ginger beer

Step 1: Put the simple syrup, fruit, and herbs in a sturdy glass tumbler or mason jar and crush well to release the flavors.

Step 2: Squeeze the lemon juice into the mixture, add bourbon, top with crushed ice, and give it a good stir. Add soda water if desired. I serve this drink with a straw so guests can keep stirring while they drink.

Tips:

A note about simple syrup: Heat equal parts sugar and water until the sugar melts, then let it cool. Use as much or as little as you like. As an alternative, try a liqueur like St-Germain elderflower liqueur (it’s not as girly as it sounds), Cherry Heering, or crème de peche. I’ve also been known to use a spoonful of jam in this drink. It’s perfect.

Find This and More

The Drunken Botanist

Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the […]

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