Today on Booze On The Rocks, we make the Whiskey Smash cocktail. You see the first printing of the Whiskey Smash in the 1887 edition of "The Bartenders Guide" by Jerry Thomas. After a bit of a decline Dale DeGroff, began serving Whiskey Smashes at the Rainbow Room in New York during the late 1980s and 1990s, which helped reintroduce this classic to modern drinkers. With its citrus-and-mint flavors, even if you don't like whiskey, you will like this. Try it out and let me know what you think.
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BAR TOOLS
Mixing Glass [ Ссылка ]
Pint Glasses [ Ссылка ]
Shaker Tin [ Ссылка ]
Japanese Jigger: [ Ссылка ]
Barspoons [ Ссылка ]
Hawthorne Strainer [ Ссылка ]
Julep Strainer [ Ссылка ]
Fine Mesh Strainer [ Ссылка ]
GLASSWARE
Nick & Nora Glasses [ Ссылка ]
Highball/Collins Glasses [ Ссылка ]
Rocks Glasses [ Ссылка ]
Hurricane Glasses [ Ссылка ]
Surfside Sips [ Ссылка ]
COCKTAIL BOOKS I RECOMMEND
PDT Cocktail Book
The New Craft of The Cocktail [ Ссылка ]
Bartender's Manifesto [ Ссылка ]
Death & Co: Modern Classic Cocktails [ Ссылка ]
Savoy Cocktail Book [ Ссылка ]
Liquid Intelligence [ Ссылка ]
Imbibe [ Ссылка ]
The Bar Book [ Ссылка ]
Gotham City Cocktails: [ Ссылка ]
WHISKEY SMASH
3 Lemon Wedges (Halved)
4 Mint Leaves
2 oz/60 ml Bourbon
.75 oz/22.5 ml Simple Syrup
Method
1. Cut the lemon and add the wedges to the shaker tin.
2. Muddle the lemon thougly.
3. Add the remianing ingredients.
4. Shake with ice for 10 seconds.
5. Fine strain into a rocks glass over fresh ice.
6. Garnish wioth a mint sprig.
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