49er Smash
With the gold rush came a market in California for the cocktails and other drinks that had been thriving along the eastern seaboard for decades. The Smash had become very popular in the 1830s and was part of a group of drinks that thrived with the wider availability of ice. This tasty tropical take on the template is my imagined version of what might have been served in the saloons of San Francisco.
INGREDIENTS
8 mint leaves
¾ oz. pineapple cordial
½ oz. vanilla syrup
1½ oz. bourbon
½ oz. lime juice
4-6 lime wheels for lining the glass
Garnish: mint bouquet
ABV LEVEL
Muddle mint, syrup, and cordial. Add lime juice and bourbon. Set aside. Line a double rocks glass (even better if it’s oversized, ~14 oz.) with lime wheels and fill with crushed or pebble ice. Add ice to your shaker and seal. Shake hard for 5 seconds. Double strain into prepared glass mound more crushed or pebble ice on top. Garnish with mint bouquet and serve with a straw.