In this week's COTW, we're exploring what happens when garden-fresh herbs meet sun-ripened berries in a glass. The kind of cocktail that makes you wonder why you ever settled for mundane mixed drinks.
This week's feature is the "Strawberry Basil Smash" - a modern interpretation of the classic smash cocktail, a style that dates back to the mid-1800s. The original smash, popularized during the golden age of cocktails, was essentially a julep with added seasonal fruits. Jerry Thomas included several smash recipes in his pioneering 1862 book "How to Mix Drinks," establishing it as a versatile template for creative mixology.
We're continuing our "New Year, New Sips" series with this vibrant creation that celebrates the art of muddling fresh ingredients.
Don't worry about taking notes as I'm giving out the ingredients and instructions. They're always posted on bourbongospel.com
Ingredients
- 2 oz premium vodka
- 3 ripe strawberries, hulled
- 4-5 fresh basil leaves
- 0.75 oz fresh lemon juice
- 0.5 oz simple syrup
- Basil sprig and strawberry for garnish
For the perfect smash:
- In your mixing glass, gently muddle strawberries with simple syrup
- Add basil leaves and press lightly to release oils (don't tear!)
- Add vodka and lemon juice
- Fill with ice and shake vigorously for 15 seconds
- Double strain into a rocks glass over fresh ice
- Garnish with a fresh basil sprig and strawberry
Flavor Profile
- Primary: Sweet strawberry, aromatic basil
- Secondary: Bright citrus
- Finish: Clean, herbaceous, refreshing
Why late January? As we embrace 2025's focus on fresh, natural ingredients, this cocktail showcases how simple, quality components can create something extraordinary. It's a reminder that even in winter, we can capture the essence of warmer days ahead.
Pro tip: When selecting strawberries, look for fully ripe berries with deep red color. If fresh aren't available, you can muddle one fresh strawberry with a splash of high-quality strawberry preserves.
As always, I'm open to hear your take and input. You can reach me at [email protected]