BOURBON SMASH
The August issue of Sheridan Road hit mailboxes yesterday. It brings me so much joy to create cocktails and recipes for the magazine each month, and choosing what to make is a big part of the fun. The magazine's fabulous editor (and I'm not just saying that - she really is a dynamo), Dustin O'Regan, will share with me the stories she plans to feature, providing a springboard for ideas. From there I develop recipes that marry what's happening in the magazine with ingredients that highlight the current season. This month's issue has country music artist Elizabeth Lyons on the cover, which led me to the sizzling South for inspiration. Bourbon and peaches were natural choices, so I made an icy Bourbon Smash and a classic peach cobbler. I have to admit, I still do a sort of half-skip to the mailbox when I know it's there waiting.
BOURBON SMASH
serves 1
INGREDIENTS
1 lime, cut into quarters lengthwise
1 lemon, cut into quarters lengthwise
8 fresh mint leaves, plus more for garnish
1/2 ounce (one tablespoon) simple syrup
2 ounces (1/4 cup) bourbon
large scoop of ice
INSTRUCTIONS
Crush ice in a food processor or place in a ziptop freezer bag, cover with a towel, and crush with a rolling pin. Cut one lime quarter in half and one lemon quarter in half, then toss into a cocktail shaker (save extra lime and lemon wedges for another use).
Add mint leaves and simple syrup, then muddle with a muddler or the end of a wooden spoon until citrus and mint are lightly crushed. Pour in bourbon and stir well.
Add crushed ice to a rocks glass until half way full. Pour entire mixture into glass and stir until combined. Garnish with a mint sprig.
