Whiskey 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 Whiskey Smash (after a 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 all three of his Smash recipes verbatim in the 1876 edition of his Guide, then rebalances and updates these recipes for the 1887 Edition.

Whiskey Smash.
(Use small bar glass.)
½ table-spoonful of white sugar.
1 do. water.
1 wine-glass of whisky.
Fill two-thirds full of shaved ice, use two sprigs of mint, the same as in the recipe for mint julep.

Jerry Thomas , Bar-Tender's Guide, 1862

Whiskey Smash.
(Use small bar-glass.)
Take 1 tea-spoonful of white sugar.
2 tea-spoonfuls of water.
3 or 4 sprigs of young mint.
1 wine-glass of whiskey.
Proceed, exactly, as directed in the last recipe. [See Gin Smash.]

Jerry Thomas , The Bar-Tenders' Guide, 1887

As the 19th century proceeded, so the Smash faded in popularity and was all but forgotten until 2005, when Dale DeGroff resurrected the Whiskey Smash from vintage cocktail books for the opening of Bobby Flay's Bar American.

Dale first published his Whiskey Smash recipe in his 2002 book The Craft Of The Cocktail, saying, "For a tasty alternative, try substituting orange curaçao for the simple syrup." He repeats this recipe in the 2020 updated edition of the book, and both recipes call for the cocktail to be strained over crushed ice. However, the accompanying photograph in the 2020 edition is of the cocktail with cubed ice.

Jerry Thomas' Smash last Smash recipe also instructs "fill up the glass with shaved ice, but modern convention is to use cubed ice.

WHISKEY SMASH*
I created this whiskey smash recipe for the opening menu of Bobby Flay's Bar American in 2005.

1/2 lemon, cut into quarters
2 or 3 fresh mint leaves
3/4 ounce Simple Syrup
2 ounces Maker's Mark bourbon
Sprig of fresh mint
Lemon wheel, for garnish

Muddle the lemon, mint leaves, and simple syrup in the bottom of a Boston shaker glass. Add the bourbon and ice cubes and shake well. Strain into an old-fashioned glass filled with crushed ice. Garnish with the mint sprig and lemon wheel.

Dale DeGroff, The New Craft Of The Cocktail, 1920