Brandy Smash

History

Smashes, or "smashers," first emerged in America, particularly in the South, in the 1840s, reaching their peak of popularity in the 1850s.

Jerry Thomas notably includes the Brandy Smash (along with the Gin Smash and Whiskey Smash) in his 1862 The Bar-Tender's Guide, the first known book specifically aimed at bartenders, in which he says of "The Smash", "This beverage is simply a julep on a small plan." He repeats his Brandy Smash recipe verbatim in the 1876 edition of his Guide, then rebalances and updates his recipe for the 1887 Edition.

Brandy Smash.
(Use small bar glass.)
½ table-spoonful of white sugar.
1 do. water.
1 wine-glass of brandy.
Fill two-thirds full of shaved ice, use two sprigs of mint, the same as in the recipe for mint julep. Lay two small pieces of orange on top, and ornament with berries in season.

Jerry Thomas , Bar-Tender's Guide, 1862

Brandy Smash.
(Use small bar-glass.)
Take 1 tea-spoonful of white sugar.
2 table-spoonfuls of water.
3 or 4 sprigs of tender mint.
1 wine-glass of brandy.
Press the mint in the sugar and water to extract the flavor, add the brandy, and fill the glass two-thirds full of shaved ice. Stir thoroughly, and ornament with a half slice of orange, and a few fresh sprigs of mint. Serve with a straw.

Jerry Thomas , The Bar-Tenders' Guide, 1887