[2] A Bourbon & Peach Smash. Here’s the recipe from Imbibe Magazine (photo courtesy Imbibe Magazine).

[3] This Tequila & Sage Smash is served in a tall glass with ice cubes (photo courtesy Imbibe Magazine).

[4] 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 a 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

 
Preparation

1. COMBINE all ingredients in a mixing tin and muddle the blackberries. Add ice, shake and strain over crushed ice in 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:

 
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.

He qualifies that a “real Mint Julep” must be made from a dozen mint leaves, a spoonful of white sugar and “equal parts peach and common brandy,” topped with crushed ice (and he acknowledges that there were many versions in existence).

In 1888, barman Harry Johnson distinguishes the smashes from the julep, and includes four distinct smash recipes:
“His Old Style Whiskey Smash is a casual concoction of sugar, water, mint, ‘small pieces’ of ice [crushed or shaved ice], and one ‘wineglass’ of whiskey (about 2 ounces). He added that to a glass with ‘fruits in season,’ gave it a mix, and served it with a julep strainer.”

Subsequent cocktail books include the smash in the category of juleps. In 1930 The Savoy Cocktail Book mentions a choice of spirits: “Either Bacardi Rum, Brandy, Gin, Irish Whisky or Scotch Whisky as fancy dictates” [source].

Subsequent cocktail books include the smash in the category of juleps. In 1930 The Savoy Cocktail Book mentions a choice of spirits: “Either Bacardi Rum, Brandy, Gin, Irish Whisky or Scotch Whisky as fancy dictates” [source].

Our fancy this summer is a Blackberry Smash.

(Why is it called a smash? Our guess is that in the days before crushed ice machines, the ice was smashed with a hammer.)