Raspberry Smash Recipe

Make syrup

Combine 3 tablespoons granulated sugar and 1/4 cup water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer (do not boil hard).

Remove from heat, add 12 fresh mint leaves, and let steep for 15 minutes to infuse. Taste and adjust sweetness if desired.

Strain out the mint leaves into a clean jar or bottle. Cool to room temperature, then refrigerate. Amount makes roughly 6 ounces; use 3/4 ounce per cocktail.

Muddle raspberries

In a cocktail shaker or mixing glass, place 8 fresh raspberries and 0.75 oz (3/4 oz) mint simple syrup. Using a muddler, gently press and twist the raspberries just until they break and release juice (avoid over-muddling seeds).

Add 2 oz George Dickel Tennessee Whiskey and 0.75 oz fresh lemon juice to the shaker with the muddled raspberries and syrup.

Shake

Add a generous handful of ice (or about 4-6 large ice cubes). Shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Prepare glass

Fill a rocks glass or short tumbler with crushed ice (about 1 cup).

Double-strain the shaken mixture into the prepared glass over the crushed ice to remove seeds and pulp. If you prefer a slightly lighter drink, top with 1 oz club soda.

Garnish & serve

Garnish with a mint sprig and one fresh raspberry on top. Optionally, slap the mint briefly between your palms before garnishing to release aroma. Serve with a short stirring straw.