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Tuesday, August 16, 2016

Farmers Market Kitchen: Currant Whiskey Smash

Posted By on Tue, Aug 16, 2016 at 4:39 PM

click to enlarge Currant whiskey smash - HANNAH PALMER EGAN
  • Hannah Palmer Egan
  • Currant whiskey smash
Many drinkers stick to clear, clean liquors like gin or vodka when the weather is hot. But with ample ice and a shot of tart fruit, whiskey can make a cocktail as light and refreshing as any greyhound or gin fizz around. 

A few months ago, Stonecutter Sprits released its Heritage Cask Whiskey According to co-owner Sas Stewart, it's "distilled like bourbon, aged like Irish whiskey and finished like Scotch." Whatever the process, it's a smooth, woody  spirit with a vanilla nose and notes of dark fruit and clove, with an off-dry, spicy finish.

Since the bottle retails for about $60, I like to savor it as a sipping whiskey. But it also makes a fine cocktail.

Take the whiskey smash, an oldie-but-goodie mashup that lies somewhere between a whiskey sour and a mint julep. Even with classic cocktails dominating bar lists from here to California, the smash doesn't receive nearly the airtime it deserves.

This week, I made one with black-currant simple syrup from St. Hilaire Family Farm. That gave the drink a lovely pink color and bright, fruity twist.  If you don't have a bottle of currant syrup on hand, you could substitute creme de cassis liqueur or straight cassis. The  latter is a sweet, black-currant wine similar to port and is produced by several Vermont wineries including Boyden Valley Winery & Spirits, Putney Mountain Winery and Lincoln Peak Vineyard.

I used peppermint from my garden, but if your plot grows with lemon, pineapple or apple mint, that would add yet another layer of subtle fruit flavor.

Currant Whiskey Smash
Makes one cocktail

Ingredients: 
  • 8-10 leaves fresh mint, plus more for garnish
  • 1/2 a lemon, quartered lengthwise
  • 1/2-3/4 ounce black-currant simple syrup or 1/2 ounce cassis or creme de cassis
  • 2 ounces bourbon
  • Crushed ice
Preparation:
  1. In a pint glass or cocktail shaker, lightly muddle the mint leaves, lemon and simple syrup. Add the whiskey and stir. 
  2. Fill 1/3 of a rocks glass with crushed ice. Place the lemons and mint on top, then cover with ice to fill the glass. 
  3. Pour bourbon mixture over top; add more ice if space allows and garnish with mint leaves.

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Hannah Palmer Egan

Hannah Palmer Egan

Bio:
Hannah Palmer Egan is a food and drink writer at Seven Days.

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