With peach season at peak juiciness here in Georgia, it would be rude of me to not keep the peach cocktail theme going strong! So today’s tipple comes to you in the form of a Bourbon Peach Basil Smash.
What is a smash drink?
A Smash is a fruity, icy concoction that dates back more than a century. It's a popular drink among cocktail lovers (especially in the South) thanks to both its seasonal flexibility and the fact that you can make it using whatever ingredients you like or have on hand! The general formula includes:
- A spirit
- A fruit
- An herb
- Lots of ice
- A Splash of water or something bubbly
But how you make it is up to you! You can incorporate the herbs and fruit into the drink or just use them as a garnish. You can serve it over ice or serve it strained. You can combine different spirits or just use one. There are no rules. Using the above formula as a general guideline, the sky's the limit when it comes to Smash cocktail recipes! You can mix and match ingredients until your heart’s content.
Smash Cocktail History
The Smash has been around since the 1800s, with one of the first examples appearing in 1862 as a Julep recipe in Jerry Thomas’ book “How to Mix Drinks.” Interestingly, the Smash is a Julep, but not all Juleps are Smashes – this distinction being made in 1888 by barman Harry Johnson who identified the Smash as its own cocktail due to the addition of fruit.
Which makes it a fun drink to mix up year-round to showcase seasonal ingredients! And also a great one for creating thematic drinks around holidays and celebrations. How about a Cranberry Thyme Smash for a red and green Christmas cocktail? Or a Pineapple Mint Smash for a beach holiday? Or a Blackberry Ginger Smash for a black and orange Halloween drink?
What other flavor combinations do you think would make a yummy Smash? Let me know in the comments below!
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A writer and photographer, Allie Albanese is the founder and curator of Parched Around the World. Here she seeks to tell stories about the intersection of food, drinks, cultures, and traditions in places near and far.
As the Beverage Director and Head Bartender of a high-volume cocktail bar, Allie spent years honing her mixology skills and learning about the fascinating world of drinks. In the time since, she's worked as a wine and cocktail consultant for both private and corporate clients, as well as a freelance journalist writing about cocktails, wine, food, and travel for various publications across the United States and abroad.
When mixing a drink for herself, you’ll likely find Allie with a fresh Gin Gimlet or a spicy Old Fashioned in hand!