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        1. Lesson Eight: Advanced Mixology

          Chapter One: Other Smashes And Magic Mint Mixes


          This straight-up variation on the Brandy Smash’s country cousin, the Whiskey Smash, was created to celebrate a friend’s wedding and baptized with said friend’s apartment number. It is pleasing, smooth, rich, and extremely dangerous—as you’ll notice, it’s all booze. Handle with care. (The wedding was a success, even though—or perhaps because—many of the guests got drunk as boiled owls on the 19-B.)

          2 ounces straight rye whiskey
          1/2 ounce dark Jamaican-style rum
          1/2 ounce Grand Marnier
          1 sprig mint

          Shake with vim and vigor (in this case, you want the bitterness of the mint) and strain through a fine-meshed strainer into a chilled cocktail glass.

          Jewish Absinthe

          Dave Wondrich developed this drink for Brooklyn’s beloved (if short-lived) Chickenbone Café to make use of the local booze, a 101-proof kosher bourbon. A potent mix of Old Williamsburg, as the stuff is called, Spanish anisette, and mint, this cocktail looks like absinthe and tastes like absinthe—and you won’t feel like cutting your ear off (but do watch your tuchus). If you can’t get ahold of Old Williamsburg, any strong bourbon will do. You’ll have to come up with a different name, though.

          2 ounces Old Williamsburg 101-proof bourbon
          1/2 ounce Anis del Mono (Spanish anisette)
          8 to 10 leaves mint

          Shake viciously for 10 to 15 seconds and strain through a fine-meshed strainer into a chilled cocktail glass.

          Whiskey Smash

          Ryan Demonstrates How To Make a Whiskey Smash.

          Whiskey Smash
          Put crushed ice into old fashioned glassware, set aside
          In separate mixing glass;
          Add 3/4 oz Solerno Blood Orange Liqueror
          Add 2 Lemon Wedges
          Add 4 Mint Leaves
          Muddle contents
          Add 1.5 oz Makers Mark Bourbon
          Add Ice
          Shake hard, shake long, shake well
          Double strain through tea strainer into old fashion glass
          Slap mint sprig (releases natural mint aroma)

          Recipes reproduced from “Killer Cocktails” by David Wondrich