The Whiskey Smash. A classic Southern
drink tradition that tempers the heat and grit of straight whiskey with sugar and freshly muddled mint. The original used whiskey, sugar, mint, and shaved ice. Modern versions often replace the sugar with simple syrup and include dashes of bitters and citrus. The edgiest versions depart from tradition altogether, adding liqueurs and the muddled pulp of things like peaches and pumpkin--both of which we tried earlier in this cocktail series. The Pumpkin Smash went a little too far from tradition for us.
For this go 'round, we stuck to sweet and accessible flavors; pear, ginger, and lime. This smash leaves out mint altogether, substituting it with the bite of ginger provided by Domaine de Canton ginger liqueur. Pear pulp and ginger ale sweeten the whiskey.
We mixed ours up in a Rosle cocktail shaker and served them in a Schott Zwiesel Basic Bar Allround glass. It's sort of a hybrid between an old fashioned and a highball, perfect for this tall, refreshing drink that's topped off with ginger ale.
Pear Ginger Whiskey Smash
- 1/2 a pear, wedged and cored
- 1/2 oz. lime juice
- 1 1/2 oz. whiskey
- 1/2 oz. Domaine de Canton ginger liqueur
- Ginger Ale
- Muddle pear with lime juice until it's pulped in the bottom of a cocktail shaker.
- Add whiskey, ginger liqueur, and ice, and shake.
- Strain into an ice filled glass. (Ideally, the holes in your strainer will be large enough to let some of the pear pulp through. It adds to the flavor and presentation.
- Top off the glass with ginger ale
Recipe adapted from CocktailRemedy.com