Watch the sunset with a Blackberry Smash.
 A Bourbon & Peach Smash. Here’s the recipe from Imbibe Magazine (photo courtesy Imbibe Magazine).
 This Tequila & Sage Smash is served in a tall glass with ice cubes (photo courtesy Imbibe Magazine).
 Basil Hayden’s Bourbon is made in small batches by Beam Suntory (photo courtesy Basil Hayden’s).
The only problem with this stunning cocktail is that kids will clamor for it.
Otherwise, it’s deliciously refreshing summer smash (double entendre: smash is the name of the cocktail category). Just make it in a kid-free environment.
The recipe came to us from Basil Hayden’s Bourbon. It was crafted by mixologist Benjamin Schiller of Chicago, who called it the Market Street Smash (a local reference).
It’s easy to make, and it comes with a history (below).
COCKTAIL RECIPE: BLACKBERRY SMASH
Ingredients Per Drink
2 parts Basil Hayden’s Bourbon
¾ parts simple syrup
½ part fresh squeezed lemon juice
4 fresh blackberries plus 3 for garnish)
Garnish: mint sprig
1. COMBINE all ingredients in a mixing tin and muddle the blackberries. Add ice, shake and strain over crushed ice inri a rocks glass.
2. GARNISH with a sprig of mint and 3 blackberries.
WHAT’S A SMASH COCKTAIL?
Smash is a family of easy-to-make cocktails that generally include a:
Imbibe Magazine calls them “those fruity, icy concoctions that highlight the best of the cocktail season
The Cocktail Novice notes, “It’s like a Mint Julep with seasonal fruit.” Adds Imbibe: “a smash is a julep, but a julep is not always a smash.
Here are Cocktail Novice’s recipes for:
Gin, Cucumber & Basil Smas
Jalapeño Tequila Smash
Strawberry Lemonade Smash
Añejo Smash (with tequila)
Bourbon & Peach Smash
Pepper Smash (with aquavit and bell pepper)
Philly Smash (with rye, Averna [herbal liqueur] and seasonal berries)
Ranger Smash (with whiskey and Cocchi Americano, a quinine-laced aperitif)
Tequila & Thyme Smash
From Imbibe Magazine:
THE HISTORY OF THE SMASH COCKTAIL
Per Imbibe Magazine, one of the earliest examples of a smash is a julep recipe in Jerry Thomas’ 1862 The Bartender’s Guide.
Thomas doesn’t mention the cocktail by name, but his definition of the julep “clearly lays the foundation for the future of the category.”
Thomas, who literally wrote the book—the first cocktail recipe book—begins by calling the julep a “peculiarly American beverage” that is most popular in the South.