Thursday, May 30, 2013

MacFuddy Smash

We have extolled the virtues of not pulverizing your mint in a muddle or shaking it on ice until it shreds it to bits, however there is a style of drinks that actually calls for it- the smash. Famous barman Jerry Thomas called the smash “a julep on the small plan” because the smash and julep often has the very same ingredients. However, the smash’s mixing procedure does not call for as much time or delicate hand as the julep does. Essentially, the smash needs the bitter green in a plant to suck out sugar in a drink and add dimension.

For our example of a nouveau smash, we will demonstrate why chlorophyll is good for a change. Take the MacFuddy Pepper Elixir. It is a Dr. Pepper like soda with a thicker sugar cane flavor and noticeable pepper burn on the aftertaste. A perfect addition to a smash. If mixed correctly, you should be able to knock down the sweetness and keep the pepper burn.

MacFuddy Smash
Holly's Original Series

4 ounces rye or straight whiskey (we went classy and used Stranahan’s)
2 ½ ounces MacFuddy Pepper Elixir (more or less to taste)
3-4 mint sprigs plus one for garnish

Add the rye and mint to a mixing tin. Muddle the mint lightly for a minute or two. Add ice to the tin. Shake. Double strain into a rocks glass. Top with MacFuddy. Stir gently 2-3 revolutions. Add a spanked mint sprig for ganish.

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