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How to make the Classic Jerry Thomas Brandy Smash
2 oz Cognac
1 Tsp Sugar
2 Tbsp Water
8 to 10 Mint leaves
First in a glass, add the mint, sugar and water.
Using a muddler, tap on the leaves to extract the flavors and stir to dissolve the sugar.
Add the Cognac.
Fill the glass half way up with crushed ice.
Churn to incorporate all the ingredients together.
Fill the glass with crushed ice.
Garnish with a mint bouquet and complete with a straw.
How to make Dale DeGroff's Whiskey Smash
2 oz Bourbon
0.5 oz Simple syrup
Half a lemon cut in four pieces (seeded and trimmed from extra pith)
6 to 8 mont leaves
In a shaker, add the mint and lemon pieces.
Using a muddler, press on the lemon to extract the juice.
Add the syrup and bouron.
Fill the shaker with ice and shake 10 to 15 seconds.
Fince strain in a double rocks glass filled up with ice.
Garnish with a mint bouquet and a lemon wedge.
How to make The Prince, the Whale and the Sage
1 oz Rye
1 oz Pineapple rum
0.75 oz Lemon juice (Keep the husk for shaking)
0.5 oz Maraschino liqueur
0.5 oz Simple syrup
1 Piece of pineapple (1 inch x 1 inch)
5-6 Sage leaves
1 Dash Angostura
First, juice your lemon and keep the husk.
Add the juice to the shaker.
Cut the husk in 4 pieces and add that to the shaker as well.
Add the pineapple and sage, then muddle to extract the juice from the pineapple.
Add the other ingredients.
Fill the shaker with ice and shake 10 to 15 seconds.
Fine strain in a double rocks glass filled up with ice.
Garnish with a single sage leaf.
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