Strawbourbon Smash Recipe

Combine 1 cup balsamic vinegar and 2 tablespoons granulated sugar in a small saucepan over medium heat.

Bring to a gentle simmer, then reduce heat to low and simmer until reduced to about 1/3 cup and syrupy, approximately 12–18 minutes. Stir occasionally to prevent scorching.

Remove from heat, let cool to room temperature (it will thicken more as it cools). Store in an airtight container in the refrigerator up to 2 weeks.

Muddle

Place hulled fresh strawberries (3 each), simple syrup (0.5 oz) and mint leaves (6) in a cocktail shaker or mixing glass. Gently muddle just enough to break down the strawberries and release the mint oils — do not pulverize; aim for a chunky, syrupy mash.

Add spirit and citrus

Add Central Standard bourbon (2 oz) and fresh lemon juice (0.75 oz) to the shaker with the muddled fruit and mint.

Shake

Fill the shaker with ice, secure the lid, and shake vigorously for about 10–12 seconds until well chilled.

Strain and assemble

Fill a rocks glass with cracked ice (about 1 cup). Double-strain the cocktail into the glass using a fine-mesh strainer over a Hawthorne/standard strainer to remove strawberry seeds and mint bits.

Finish with balsamic

Drizzle balsamic reduction (0.25 oz) gently over the top of the drink so it rests on the ice and surface. If desired, add a splash of club soda (0.5 oz) for slight effervescence and gently stir once to incorporate — avoid over-stirring to preserve the balsamic accent.

Garnish and serve

Garnish with a strawberry slice on the rim, a lemon wheel, and a mint sprig. Serve immediately with a short straw.

If you prefer a sweeter cocktail, increase simple syrup to 0.75–1 oz. For a more pronounced balsamic note, swirl a few extra drops of balsamic reduction into the glass just before serving.