Berry Bourbon Smash Recipe

Prepare berries

Rinse the berries and remove stems; quarter larger berries (strawberries) so they break down more easily.

Cook

In a small saucepan combine 1 cup berries, 1 cup sugar, and 1 cup water. Bring to a simmer over medium heat, stirring to dissolve the sugar. Once simmering, gently crush the berries with a spoon or potato masher to release juices. Simmer for 6–8 minutes until syrup slightly thickens and is deeply colored.

Strain and finish

Remove from heat and let cool 5 minutes. Strain through a fine-mesh sieve into a heatproof container, pressing on solids to extract liquid. Discard solids. Stir in 1/2 tsp lemon zest if using. Cool to room temperature, then refrigerate. Syrup will keep covered up to 10 days. (Use this rotating syrup; swap berry type seasonally.)

Muddle mint and syrup

In a cocktail shaker or mixing glass, add 8 fresh mint leaves and 0.75 oz rotating berry simple syrup. Gently muddle 6–8 times: press to release mint oils but avoid shredding the leaves to prevent bitterness.

Add bourbon and lemon

Add 2 oz Angel's Envy bourbon and 0.75 oz fresh lemon juice to the shaker.

Shake with ice

Fill the shaker with ice (or add crushed ice) and shake vigorously for 10–12 seconds until well chilled.

Prep glass

Add 1 cup crushed ice to a rocks glass (or Collins glass if preferred).

Double strain and serve

Double-strain the cocktail over the crushed ice using a Hawthorne strainer and a fine mesh strainer to remove mint fragments and berry pulp. Top with a large ice cube or sphere if desired.

Garnish

Garnish with a mint sprig and 2–3 fresh berries. Clap the mint between your palms briefly before placing to release aroma. Serve immediately.

Optional variations: increase syrup to 1 oz for a sweeter smash, or swap lemon for 0.5 oz lemon + 0.25 oz lime for a brighter citrus profile.