Madison Park Smash
0.25 oz
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
0.75 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
1 oz
A blend of the Original Combier, V.S.O.P. cognac and Elixir Combier, with ingredients such as aloe, nutmeg, myrrh, cardamom, cinnamon, and saffron.
1 oz
A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
5 leaf
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
6 dash
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
Clap the 5 mint leaves in your hands to release the oils and drop them in a shaker tin. Add remaining ingredients. Whip with 3 ice cubes. Strain into a double rocks glass filled with crushed ice. Fill the glass with more crushed ice to form a mound. Insert straws and add the mint sprig. Decorate the ice dome with Angostura. #muddle #shake #ontherocks
A richer smash named after Madison Park from Leo Robitschek.
Fresh
Sweet