Whiskey Smash Recipe
Yellowstone Bourbon, Aperol and Fresh Lemon Sour with Passion Fruit
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Ingredients
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Cocktail
Garnish & Glass
Method
Cocktail
- 1
Build the lemon-passion sour
In a cocktail shaker, combine fresh lemon juice (30 ml), simple syrup (15 ml) and passion fruit pulp (30 ml). Stir briefly to blend the pulp into the citrus mixture until homogenous.
- 2
Muddle the mint
Add the fresh mint leaves (8 leaves) to the shaker. Using a muddler, gently press and twist the mint into the lemon-passion mixture 6–8 times just until fragrant. Avoid over-muddling (do not shred the leaves) to prevent bitterness.
- 3
Add spirits and ice, then shake
Pour Yellowstone Bourbon (60 ml) and Aperol (15 ml) into the shaker. Add ice cubes for shaking (6 cubes). Secure the shaker and shake vigorously for 12–15 seconds until the exterior is well-chilled and slightly frosted.
- 4
Strain over crushed ice
Fill a rocks glass with crushed ice (about 1 cup). Double-strain the shaken cocktail through a fine-mesh strainer into the prepared glass to remove mint bits and large pulp pieces, allowing the lemon-passion sour and spirits to sit over the crushed ice.
Garnish & Glass
- 5
Finish and garnish
Express the oils of a lemon wheel over the drink by squeezing it lightly and then drop the wheel onto the ice. Slap a mint sprig between your palms to release aromatics and place it on top as a garnish. If using, float the half passion fruit (cut side up) on the ice for an attractive visual and extra aroma. Serve with a short straw.
