When the elements vacillate between summer and autumn, keep this ginger mint smash in mind at cocktail hour. The bourbon-mint combination alludes to a perennial favorite, the mint julep, while muddled fresh ginger lends a layer of warmth to the drink, bolstering the spirit’s thawing character. I imagine it would be welcome after a day of raking leaves or picking apples, or as a reprieve from the final humid nights of the year.
Ginger Mint Smash
Preparation Time: 5 minutes
- 1 teaspoon (5 grams) peeled, finely chopped fresh ginger
- 1 teaspoon (5 grams) mint leaves, lightly packed
- 1 teaspoon (5 grams) lemon juice
- 1 tablespoon+ (21 grams) simple syrup
- 1/4 cup (2 ounces or 57 grams) Bulleit bourbon or your favorite gluten-free bourbon
- 1 drop Angostura bitters (optional)
- Ice cubes and crushed ice
- Mint sprig for garnish
In a cocktail shaker or Mason jar with lid, smash/muddle ginger for about 30 seconds (we want it to release some of its juice; a ginger paste is not our goal). Add mints leaves and muddle until they’re broken down into small pieces. Add lemon juice, simple syrup, bourbon, bitters (if using) and a few cubes of ice to the shaker; cover and shake vigorously until very cold and foamy. Strain — preferably using small, fine mesh sieve or tea strainer to remove any leaves or pieces of ginger — into a glass over crushed ice. Garnish with mint and serve immediately.