This drink is not kidding. It’s bold. It’s strong. It was needed at the end of this week. It was also simple—if you have some good quality whiskey, you’re almost there.
Traditionally a whiskey smash is mint, lemon, and sugar muddled to death—followed by whiskey and ice. As usual I went a different route with flavors and used juicy nectarines and basil with a few lemon slices. Instead of refined sugar I used some Sweet Revenge coconut flower nectar—my new favorite sugar substitute. It’s reminiscent of brown sugar and has the sweetness of honey and a deep flavor that melded perfectly with my Dual Barrel Whiskey from Heritage Distilling.
The fruit juices, mixed with the warmth of the sugar, tartness of the lemons, and brightness of the basil, infused the whiskey for a heady cocktail perfect for summer. I called it a whiskey smashed because I drank it on an empty stomach and well…I was in a delightful mood immediately thereafter!
You can experiment with herbs and fruit (I also made a strawberry basil version not pictured). Peaches, pineapple, cherries, plums—add in some mint or basil, sage or thyme and muddle away! This is a great drink for a brunch or casual evening get-together. You can create a fruit and herb bar where guests can customize their own whiskey libation!
Make one, or two, and get back to me on your favorite flavor combos. Happy weekend everyone!
- 1 small nectarine, sliced
- 2 lemon wedges
- 10 basil leaves
- 1 Tbsp. Sweet Revenge
- 2 oz. Heritage Distilling Dual Barrel Whiskey
- Crushed ice
- Now there might be a whiskey smash making protocol but I don’t play by the rules.
- Combine nectarine slices, lemon, basil, sugar and whiskey and a mason jar or other wide-mouthed glass.
- Muddle until nectarines and lemon have released their juices.
- Top with a mound of crushed ice, give it a stir, and enjoy!