Whiskey Smash Cocktail Recipe 

I think it works better with a bourbon (american whiskey), because their taste is less "strong" But tell me if that resulted in something great

Bushmills Black Bush is excellent choice for old fashioned whisky cocktails. Allthough i agree: a good bourbon is the best mixer for cocktails out of all the whiskies. Makers Mark regular is the gold standard.

You can make a cocktail out of anything you like.

Awesome! I love a good Whiskey Smash - hope you enjoyed it.. Only a few minutes away from uploading today's video, a Sherry Cobbler! What's next on your list to make?

This sounds good I'm going to make this on my RU-vid channel called Roger alcohole review on wed I'll give u the crided for the idea

Whiskey sour doesn't have bitters?

Exactly to me this is the perfect whiskey sour

I think honey syrup would be better (3 parts honey 1 part hot water mixed together) because I've seen that honey just itself won't mix well with the other ingredients while shaking.

Me too I want to make this

The Smash originates from the 1830s.. it'sa subcategory of Julep, the only difference between the two is the inclusion of seasonal fruit. Some historic recipes use seasonal fruit within the drink itself, whilst many simply use the fruit as a garnish atop the drink. The modern interpretation of the Smash is a cross between Sour and Julep, containing spirit, muddled fruit (citrus), herb (most commonly mint), sugar, and ice. I wouldn't call a Southside or Eastside a smash as they're not served over ice.

@@StevetheBartender_ many thanks for your reply Steve, very much appreciated 👍

Must be an old video.. :-)

Yeah, pretty much... no egg white either..

Whiskey sour has Egg white froth you genius donkey

@@harshbing8123 a simple "it's missing egg white" would have sufficed. Not sure what the name calling is about

Surprisingly it’s not called a Smash for that reason. Muddled lemon is a modern interpretation within the Smash. Originally the Smash was pretty much a Brandy Julep that was garnished with both mint and berries and most likely derived the name from the word Smasher (a term used in the mid 1800s to describe something that was excellent).

youhuardme youhuardme I didn’t realise I said “I’m going to make Dale Degroff’s recipe exactly”... more than one way to make a drink bro.. lol

At least make sure your facts are correct too before you try and correct someone.. The whiskey smash was first published in 1887 in Jerry Thomas' Bartenders Guide (before Degroff was alive)..

@@StevetheBartender_ One of the earliest examples of a smash appears in the form of a julep recipe in Jerry Thomas’ 1862 How to Mix Drinks, or, The Bon Vivant’s Companion. Though Thomas doesn’t mention the smash by name, though his definition of the julep clearly lays the foundation for the future of the category. He begins by calling the julep a “peculiarly American beverage” that is most popular in the South. Though he declares 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, he does acknowledge that there were many versions in existence, many of them perfectly delicious. Fastforward to 1888 and turn to barman Harry Johnson, who, unlike Thomas, addresses the smash directly as a separate cocktail from a julep. Though he’s not especially wordy on the topic, Johnson does include four distinct smash recipes. His Old Style Whiskey Smash is a casual concoction of sugar, water, mint, “small pieces” of ice and one “wineglass” of whiskey (about 2 oz.). He added that to a glass with “fruits in season,”, gave it a mix and served it with a julep strainer. We're both wrong-ish, I meant the popularized one that literally comes out looking exactly the same as the one you made was hugely popularized by Dale and was a spin on a smash following the original build, sugar, water, mint, seasonal fruit. Either way, I came off as a dick and didn't mean to, I love your channel.

@@Huardo All good mate, not a dick at all. I often get pulled up on things and some times I'm already on the defensive! >_< What have you been mixing lately? More whiskey cocktails?

@@StevetheBartender_ I just did a cool spin on a London fog. Earl grey infused vodka, galiano, honey syrup cream and egg white. Kind of a fizz meets a London fog.

Are you thinking of a whiskey sour?

The majority of my videos have both measurements but it’s an very simple equation.. takes 1 second to work out. 60mL = 2 oz 50mL = 5/6 oz 30mL = 1 oz 22.5mL = 3/4 oz 15mL = 1/2 oz 10mL = 1/3 oz 7.5mL = 1/4 oz

He uses a jigger, so its not really difficult to figure out how much he puts in

Lol he's Australian, not american..

Steve the Bartender If 30ml equals 1oz, how does 50ml equal less than 1oz? Don’t you mean 5/3oz or 1 2/3oz? 😉

@@drax14QC literally no one said he's American. In fact the exact opposite was implied.

Haha, this was one of my first vids and yer, not good in front of the camera but things have improved since then.. why do you feel the need to criticise though?