It’s hard to pin down a single, authoritative definition of a smash cocktail, but at least one thing is constant in all smash recipes: fresh, seasonal fruit.
In this take on a smash cocktail, we muddle peaches with lemon slices and combine the resulting nectar with rye and Honeyed Apricot & Smoked Hickory Cocktail Bitters. Generally bitters are used in small quantities (1 or 2 drops per drink), but we opted for this slightly larger than normal volume to allow the bitters’ smokiness to be fully expressed.
The simplicity of the drink allows the bitters to shine, which lends itself well to drink personalization. Try the same cocktail with peach bitters or ginger-lemon bitters, for instance, and you’ll wind up with a similar but wholly distinct experience. There are dozens upon dozens of unique bitters on the market, so feel free to experiment. You may find, though, that the potency of some bitters means they are at there best in tiny doses, so start with one or two drops and dial up as needed.
Poured over crushed ice in a handsome Mint Julep cup, it’s a perfect summer evening porch sipper.
Smoked Peach Whiskey Smash
Yield: 1 cocktail
2 ounces rye whiskey
1/4 of a lemon, cut into slices
1/2 of a peach, cut into slices
1/4 ounce honey simple syrup
6 drops Honeyed Apricot & Smoked Hickory Cocktail Bitters
Mint sprig, for garnish
Add lemon and peach slices to your cocktail shaker. Muddle well to extract their juices.
Add whiskey, simple syrup, bitters, and ice. Shake well.
Using a Lewis bag and mallet, crush enough ice to fill a Mint Julep cup.
Double strain your shaken cocktail over the ice. Garnish with a mint sprig.