Summer SMASHES from
Simply SMASHING Brighten up your summer with fresh and fruity smashes. mashes those mix-and-match cocktails typically defined by muddled fresh herbs and fruit and plenty of crushed ice might just be the perfect summer drink. They re quick and simple and decidedly refreshing, and they re a great way to show off the colorful produce of the season. Jerry Thomas knew this he included an entire section on smashes in his now-famed 1862 bar guide. We asked eight bartenders for their go-to summer smashes and ended up with a rainbow of refreshment, from a raspberry and aquavit cooler to the sweet and spicy Chile-Nectarine Smash. Best of all, the recipes are simple to make and easy to adapt to the ingredients you have on hand, because summer cocktails should be as easy to make as they are to drink. Photos by LARA FERRONI 36 imbibemagazine.com ~ july/august 2013
I M A PEACH A few years back, I was having dinner at the nowdefunct Catalan, where my friend Chris Shepherd (now owner of Underbelly) was the executive chef, recalls Houston bartender Justin Burrow, who opened Capt. Foxheart s Bad News Bar and Spirit Lodge this spring. I popped my head in the kitchen and saw him plating peaches for a private party just whole peaches, stems and leaves and all, placed on small white plates. I laughed at him for doing such a simple dessert, but he handed me a peach and said, Here, eat that and shut up they don t need anything done to them. He was right. For about three months out of the year, Texas peaches are the best. I carry that with me, and every summer I find something new to do with them. ½ a ripe peach ½ oz. turbinado or demerara syrup (2:1) ½ oz. rye whiskey 2 oz. Madeira Tools: muddler, shaker, strainer, fine strainer Glass: Old Fashioned or julep cup Garnish: fresh peach slice, fresh mint sprig and a dusting of powdered sugar Muddle the peach and syrup together in a shaker tin. Add the other ingredients and shake hard with ice cubes. Doublestrain the drink into a glass filled with crushed ice, then add the garnish. Serve with a straw. Justin Burrow Capt. Foxheart s Bad News Bar and Spirit Lodge, Houston Be sure to always fine-strain this drink, advises Burrow. Otherwise you ll find your straw clogged with tiny bits of peach. Or skip the straw all together.
HONEYDEW CRUSH We re suckers for a good brunch cocktail, and this fizzy, gin- and honeydew-spiked smash from Bay Area bartender Chris Lane is the perfect warm-weather accompaniment to backyard breakfast spreads. Summertime in San Francisco can t be beat, says Lane, unless, of course, you add in some picnic provisions and a few good drinks. 2 oz. London dry gin 1 oz. fresh lemon juice 1 oz. honey syrup (1:1) ½ oz. Curaçao 5 1-inch cubes of ripe honeydew 2 English cucumber wheels (¼ inch thick) 1 fresh egg white (pasteurized if you like) 1 oz. seltzer Tools: muddler, shaker, strainer, fine strainer Glass: Collins Garnish: fresh English cucumber wheel and, optionally, a mint sprig Muddle the honeydew and cucumber in a shaker with gin, lemon juice, honey syrup and Curaçao. Add the egg white and dry shake (no ice). Add ice cubes and shake for another 8 seconds. Double-strain into a glass filled with ice cubes, top with seltzer and garnish. Chris Lane Lolinda, San Francisco Lane stresses the importance of using an English cucumber in this recipe since cocktails mixed with common cukes can taste watery and bitter.
EASTERN SMASH Bartender Arianne Fielder s thoughts turned toward traditional Thai flavors as she created this spicy, herbaceous smash. I love the combination of lemongrass, ginger and basil, and since gin typically contains so many botanicals from that part of the world, it seemed like the perfect spirit to use, she says. 1½ oz. London dry gin 3 basil leaves 2 3-inch lemongrass stalks ½ oz. ginger syrup Tools: muddler, shaker, strainer Glass: rocks Garnish: 3-inch lemongrass stalk Gently muddle the basil and lemongrass with the gin. Add the ginger syrup and shake with ice cubes until chilled. Strain into a glass filled with crushed ice, then garnish. Serve with a straw. Ginger Syrup: Peel and grate or chop 8 oz. of fresh ginger root. Place in a saucepan with 1 cup of water. Bring to a boil and simmer until the liquid has reduced by half. Remove from heat and strain out the ginger pieces. Add a ½ cup of granulated sugar to the ginger water and simmer just until the sugar has dissolved. Keep refrigerated in a sealed glass container for up to 2 weeks. Makes enough for about six cocktails. Arianne Fielder Seven Lamps, Atlanta When muddling the basil, be gentle. Pulverizing fresh herbs can give off a bitter taste, so lightly press just enough to release the flavorful oils. july/august 2013 ~ imbibemagazine.com 39
ONE DAY IN RIO Forget the beaches of Brazil as the summer heat beats down, Phoenix-based bartender Stephanie Teslar keeps cool with a breezy mix of caçhaca, blanco tequila and tangy watermelon gastrique. I love adding vinegar to cocktails, Teslar says, It really surprises the palate. ¾ oz. caçhaca ¾ oz. blanco tequila 1 oz. watermelon gastrique ¾ oz. fresh lime juice 12 fresh tarragon leaves 1 oz. club soda (optional) Tools: muddler, shaker, strainer Glass: double rocks Garnish: fresh tarragon sprig Gently muddle the tarragon and gastrique in a shaker, then add the remaining ingredients and shake with ice cubes. Strain into a glass filled with ice cubes, top with soda and garnish. Watermelon Gastrique: Simmer 1 cup of white wine vinegar, 4 cups of sugar and 1 cup of fresh, strained watermelon juice over medium-low heat for 10 15 minutes, or until reduced by one quarter. Cool before transferring into a jar. Cover and keep refrigerated for up to 2 weeks. Makes enough for about a dozen cocktails. Stephanie Teslar Blue Hound Kitchen & Cocktails, Phoenix The easiest way to juice a watermelon is to pulse several cups of 1-inch cubes in a blender until pulpy, then strain through a fine strainer, pressing to extract as much liquid as possible. Also, the gastrique makes for a bright, tangy alcohol-free refresher simply splash into an icy glass of seltzer to taste.
SOUTHERN HEMISPHERE SMASH This summery smash combines the sweetness of pineapple and strawberry with the floral fruitiness of pisco. Pisco and strawberry is a great combination, says Minneapolis bartender Pip Hanson. I ve been tweaking that pairing and trying to find ways to add complexity. Pineapple obviously goes great with strawberry and lime, and the tang of vinegar makes it something more than just a fruity tropical drink. 3 strawberries, hulled 2 oz. pisco 1 oz. fresh lime juice ½ oz. ginger syrup (store-bought or homemade) 1 dash pineapple-infused vinegar (see tip) Tools: muddler, shaker, strainer, ice crusher Glass: rocks Garnish: pineapple wedge and a strawberry Slice the strawberries and muddle them in a shaker tin. Add the remaining ingredients and shake with ice cubes. Strain into a glass that s packed with crushed ice and garnish. Pineapple-Infused Vinegar: Add 1 cup of chopped pineapple to 2 cups of Champagne vinegar. Place it in the refrigerator to infuse. After a week, the vinegar will begin to take on the pineapple flavor, but it s most flavorful after about a month. Ginger Syrup: Combine 1 cup of water, 4 cups of granulated sugar and 1 tsp. of fresh lime juice in a saucepan over medium-high heat. Simmer, covered, until the sugar dissolves, then take off the heat. Once the syrup has cooled completely, add 1 cup of ginger juice (such as The Ginger People) and stir well. Transfer to a glass jar and keep refrigerated for up to 2 weeks. Pip Hanson Marvel Bar, Minneapolis If you don t have time to make the pineapple infusion, you can opt for a store-bought pineapple drinking vinegar, such as Pok Pok Som.
CHILE-NECTARINE SMASH Inspired by that most classic of rum drinks, the Daiquiri, Daniel Warrilow brings out the sweetness of the spirit by adding ripe nectarine and a bit of honey. Serrano lends a hint of spice to tickle your lips as you sip, says Warrilow, as well as a slight, refreshing vegetal note. ½ a nectarine, sliced Pinch of sea salt 2 oz. aged rum 1 oz. fresh lime juice ¾ oz. chile-honey syrup Tools: muddler, shaker Glass: Old Fashioned Garnish: nectarine wheel skewered with a Serrano chile wheel Gently muddle the nectarine slices in a shaker tin, then add a pinch of salt along with all of the liquid ingredients. Add ice cubes and shake until chilled, then pour the liquid and cubes, unstrained, into a glass and garnish. Chile-Honey Syrup: Slice 1 Serrano chile into ¼-inch segments. Combine 1 cup of honey and 1 cup of water in a pan. Heat to a simmer, add the chile segments, then remove from the heat and cool. After 30 minutes, strain out the chile segments. Keep refrigerated in a sealed glass container for up to 2 weeks. Makes enough for about a dozen cocktails. Daniel Warrilow Son of a Gun, Los Angeles When making the chile-honey syrup, remove the chile s seeds for a more mild heat or leave them in for more kick.
SUMMERS VITAE Aquavit is the perfect refreshment for summer, says Noon Inthasuwan-Summers, beverage director at Boston s Moksa, of the famously savory Scandinavian-born spirit. With the juiciness and delicate aromas of the summer berries and the mineral-driven tang of the fino sherry, this is a clean, crisp and easy-drinking summer cocktail that refreshes with a slight spritz. 5 ripe raspberries or blackberries 1½ oz. aquavit 1½ oz. fino sherry 1 oz. simple syrup (1:1) 1 oz. Prosecco Tools: muddler, shaker, strainer, fine strainer Glass: highball Garnish: fresh mint, grated nutmeg and grated orange peel Muddle the berries in a shaker tin, then add the aquavit, sherry and simple syrup, shake with ice cubes and double-strain into a glass filled with crushed ice. Top with Prosecco and garnish. Serve with a straw. Noon Inthasuwan-Summers Moksa, Boston Use berries within three days of purchase and muddle them at room temperature for maximum flavor and aroma. july/august 2013 ~ imbibemagazine.com 43
MELO-MINT SMASH Crazy for cantaloupe? So is Boise bartender Michael Bowers, who muddles the summery melon with rhum agricole in this creamsicle-hued smash. That woody, earthy, floral and funky aroma that a good cantaloupe throws off is really intriguing, he says, and it goes so well with the grassy and vegetal flavors of unaged rhum agricole. 2 oz. unaged rhum agricole 5 1-inch cubes of ripe cantaloupe ¼ oz. fresh lemon juice 1 tsp. rich demerara or turbinado syrup (2:1) 5 sprigs fresh mint Tools: muddler, mixing glass, fine strainer Glass: double rocks Garnish: fresh mint sprigs Muddle the cantaloupe with the rhum until the cantaloupe is completely mashed. Pull the lower leaves off the mint sprigs, putting aside the tops for the garnish. Add the lemon juice, demerara syrup and mint leaves to the cantaloupe and agricole mixture and muddle a few seconds longer. Finestrain into a double rocks glass filled with crushed ice, using the muddler to press the liquid through the strainer. Slap the tops of the mint sprigs between your hands to release their oils and use them to garnish the drink. Serve with a straw. Michael Bowers Modern Hotel and Bar, Boise, Idaho Bowers says a cocktail-worthy cantaloupe should be extremely fragrant. If you set a ripe cantaloupe on your counter for a few hours, it will make your entire house smell like a ripe cantaloupe, he says. If it doesn t, it s not fit to drink. web extra Get even more thirst-quenching smashes: imbibemagazine.com/ja13
SHOPPING LIST SPIRITS Aged rum Aquavit Blanco tequila Cachaça Curaçao London dry gin Pisco Rye whiskey Unaged rhum agricole WINES Fino sherry Madeira Prosecco FRUITS AND HERBS Basil Cantaloupe English cucumber Ginger Honeydew Lemongrass Lemons Limes Mint Nectarines Nutmeg (whole, for grating) Oranges Peach Pineapple Serrano chiles Strawberries Tarragon Watermelon SWEETENERS Demerara or turbinado sugar White granulated sugar Honey Powdered sugar OTHER GROCERY ITEMS Champagne vinegar Egg white Sea salt (such as Maldon) Seltzer White wine vinegar