The original and most popular variant of the smash throughout its heyday was the Brandy Smash, traditionally a mixture of spirit, water, sugar and mint, built over crushed ice. This recipe, however, borrows a tip from bartender Dale DeGroff, who muddled lemon into his Whiskey Smash, further defining the category.
- 1 1/2 ounces cognac, preferably Louis Royer Force 53 VSOP
- 2 dashes simple syrup (1:1, sugar:water)
- 2 dashes orange bitters
- 2 wheels lemon
- 1 sprig mint
Garnish: mint sprig, lemon wheel
- In a rocks class, gently muddle mint with simple syrup and bitters to release the oils.
- Add the lemon wheels and muddle to release juice.
- To the rocks glass, add in crushed ice or small ice cubes and pour the cognac overtop.
- Swizzle gently to mix.
- Garnish with a mint sprig and lemon wheel.