This week we bellied to the bar up at the Flatiron Lounge in NYC, where proprietor Julie Reiner showed us how to riff on the classics with her seasonal twist on the whiskey smash. Like most classic cocktails, the smash contains a basic set of blueprints that makes it what it is. But once that DNA is set, you can tailor the cocktail to your taste.

The whiskey smash was originally invented in 1862 by “Professor” Jerry Thomas, who is widely regarded as the father of American mixology. His original recipe was a simple concoction of muddled mint, sugar, whiskey, and a little water. The modern recipe typically calls for the addition of lemon and bitters to the mix, creating a more balanced and complex cocktail. So your basic recipe of a smash contains: whiskey (base spirit), sugar (sweetener, also binds the cocktail), mint (fresh herb), lemon (citrus), and bitters. Plus, the fruit must be muddled in the cocktail, hence the name smash.

So here comes the fun part. If you decide to sub out lemon for lime, basil for mint, or add your favorite fruit, it’s still a smash. Don’t have bitters? Smash. Like gin instead of whiskey? You guessed it—gin smash. Never be afraid to use your imagination to come up with your own signature drinks. After all, that’s how the pros do it.  Speaking of which, here is Julie’s refreshing, summery version of the whiskey smash using Basil Hayden’s spicy bourbon and a bittersweet Italian liqueur. Stay cool!

Blackberry Summer Smash
Courtesy of Julie Reiner

What you’ll need:

2 oz bourbon
^1/4 oz Amaro CioCiaro liqueur (Can't find it? Julie says leave it out. It will still taste great.)
¾ oz fresh lemon juice
¾ oz simple syrup
3 blackberries
8 to 10 mint leaves

How to make it:
In a mixing glass, muddle blackberries and mint leaves in simple syrup. Add the remaining ingredients and fill with ice. Shake and fine strain into a wine glass filled with crushed ice. Garnish with mint sprig and a blackberry.

Photo by Caitlyn McCabe 

Via: Happy Hour Blackberry Summer Smash