Best Bourbon Smash Recipes

BLUEBERRY BOURBON SMASH RECIPE BY TASTY

Steps:

• In a small saucepan over medium heat, combine the brown sugar and water. Bring to a boil, stirring to dissolve the sugar completely.
• Add the blueberries to the pot and boil until the berries begin to burst, about 15 minutes. Remove from heat and cool for 5-10 minutes.
• Transfer the mixture to a blender and blend until smooth.
• Strain the syrup through a fine-mesh sieve or cheesecloth. Store in an airtight container in the refrigerator for up to 1 month.
• In a cocktail shaker filled with ice, combine the bourbon, lemon juice, and simple syrup. Shake vigorously for 20 seconds.
• Strain into a glass filled with ice and top with ginger beer.
• Garnish with lemon wedge.
• Enjoy!

BOURBON SMASH

Steps:

• Put the simple syrup, mint leaves and lemon wedges into a cocktail shaker and muddle them until the lemons are broken down. Add the bourbon and fill the shaker with ice; using a long cocktail spoon, stir vigorously until very cold.
• Fill a rocks glass with ice and use a fine strainer to strain the drink into the glass. Put the mint sprig in the palm of one hand and gently smack it with the fingers of your other hand (this releases the oils and fragrance). Garnish the drink with the sprig and serve.

STRAWBERRY BASIL BOURBON SMASH

Steps:

• Muddle strawberries, lemon juice, basil, and simple syrup together in a cocktail glass until smashed together and fragrant. Add bourbon and ice; stir to combine. Top with sparkling water.

THE DEB (PEACH-BASIL BOURBON SMASH) COCKTAIL

Steps:

• Combine chopped peaches, sugar, water, and 3 sprigs basil in a small pot over medium heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Cool syrup to room temperature, about 10 minutes. Discard basil sprigs.
• Pour syrup into a Mason jar, seal, and refrigerate until completely chilled, about 1 hour.
• Measure 3 fluid ounces of syrup and peaches into a cocktail shaker; muddle to break peaches up. Add 4 ice cubes, bourbon, and bitters; cover and shake vigorously until ice is mostly melted. Pour into a chilled 8-ounce glass; add remaining 4 ice cubes. Gently stir in sparkling water. Garnish with a peach slice and basil leaf.

BOURBON PEACH SMASH

Steps:

• Bring the sugar, 1/2 cup water and ginger to a simmer in a small saucepan. Tear and add in 4 of the mint leaves. Once the sugar is dissolved, about 2 minutes, turn of the heat. Strain and set aside to cool.
• Slice the peach into slices, reserving 2 for garnish. Add the peaches, the remaining mint, and the lime quarters to a cocktail shaker. Mash with a muddler until broken up and juicy. Add the bourbon and muddle again. Add 2 ounces of the simple syrup, fill the shaker with ice and shake.
• Strain into 2 cups filled with ice. Top off with ginger beer, garnish each with a peach slice, a lime slice and a sprig of mint.

GRILLED PEACH BOURBON SMASH

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. When the grill is hot, close lid and allow to heat, 5 minutes.
• Place peach halves and lemon, cut-side down, in sugar until coated. Place on the grill; cook until fruits are soft, about 5 minutes. Cool on a cutting board, about 1 minute. Cut peach into slices with a knife; reserve 2 for garnish.
• Place remaining peach, mint leaves, and simple syrup into a cocktail shaker; juice lemon into the shaker. Gently muddle with a cocktail muddler. Pour in bourbon and ice, cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass; top off with ginger ale, and garnish with grilled peach slices and lemon.

STRAWBERRY-BASIL BOURBON SMASH

Steps:

• In a saucepan, heat 2 cups water, the strawberries, sugar and basil over medium heat. Cook until the liquid reduces by half and the sugar dissolves.
• Pour in a blender and puree until smooth. Refrigerate until cool.
• Add the bourbon to the puree, then pour the mixture over ice to serve.

CRANBERRY BOURBON CITRUS SMASH

Steps:

• Make the simple syrup:
• Combine the first five ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the cranberries break down, about 15 minutes. Strain the syrup through a fine-mesh sieve, pushing down on the cranberry pulp. Discard the solids. Cool the syrup to room temperature. (The simple syrup may be stored in a glass container in the refrigerator for up to one month.)
• Make the cocktail:
• Combine 3-4 cranberries, 3-4 mint leaves, lime and orange slice in a cocktail shaker and muddle. Add the bourbon and Cointreau, and then add the remaining ingredients. (Ice is approximate to fill half of shaker.) Shake vigorously and pour into a tall glass or strain into a rocks glass. Serve with whole fresh or frozen cranberries, lime wedges and mint sprigs.

MAPLE-BOURBON SMASH RECIPE - (4.2/5)

Steps:

• Pour all the ingredients into a shaker filled with ice. Stir until the drink is thoroughly chilled, about 20 seconds. Strain into a double old-fashioned glass with a large cube of ice. Garnish with a lemon twist and serve immediately.