Raspberry Smash Bonanza Recipe
George Dickel Tennessee Whiskey, Mint Simple Syrup, Fresh Raspberries & Lemon Juice
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Ingredients
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Cocktail
Mint Simple Syrup (makes about 8 oz)
Method
Mint Simple Syrup (can be made ahead)
Combine sugar and water
In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Heat over medium, stirring occasionally, just until the sugar dissolves and the mixture is steaming (do not boil vigorously).
Infuse with mint
Remove the pan from heat. Add 1 cup packed fresh mint leaves to the hot syrup, gently pressing them with a spoon to submerge. Let the mint steep in the syrup as it cools for 20–30 minutes for a pronounced flavor.
Strain and store
Strain the cooled syrup through a fine-mesh sieve into a clean jar or bottle, pressing lightly on the mint to extract liquid. Discard the used leaves. Refrigerate the syrup — it will keep 2–3 weeks chilled.
Cocktail Assembly
Muddle raspberries
Place 8 fresh raspberries into a sturdy mixing glass or shaker. Add 0.75 oz fresh lemon juice and 0.75 oz mint simple syrup. Using a muddler, gently but firmly muddle the raspberries and liquids until the berries are broken down and the mixture is pulpy and fragrant (about 10–15 seconds).
Add whiskey and ice
Add 2 oz George Dickel Tennessee Whiskey to the muddled raspberry mixture. Fill the shaker or mixing glass with crushed ice (about 1 cup).
Double strain into glass
Prepare a rocks glass (or short tumbler) filled with fresh crushed ice. Double-strain the cocktail through a fine-mesh strainer into the glass to remove seeds and large pulp pieces, leaving a smooth, ruby drink.
Taste and adjust
Taste and, if desired, add an extra 0.25 oz mint simple syrup for sweetness or 0.25 oz lemon juice for brightness. Stir gently to incorporate any adjustments.