Cocktails: A Smash That's Not Overly Sweet

Sugar is demonized these days, yet most whisky cocktails need at least some element of sweetness to round out the spirit’s sharp edges. One way to cut back a little on the sugar and still have the same effect is to use nature’s candy. “Whenever I make a drink that calls for syrup, I like to use fresh fruit for most of the "sugar" portion of the equation,” says Beau Harris, general manager at The Continental in Naples, Florida. “This brings fruitiness to the flavor profile and helps cut down on processed sugar.”

Try it for yourself in his 75 Smash. The name is a nod to Interstate 75, which connects Naples to central Kentucky, the heart of bourbon country. “This drink marries the two, bringing together tropical pineapple with smashed blueberries and bourbon from Kentucky,” Harris says.

“This is a bourbon drink made for warm days,” he adds. “The acidity from the pineapple and the lemon lifts the bourbon out of the glass, while the sweetness of the blueberries complements the bite from the ginger beer. Just be careful—the balance of oaky bourbon, fruity sweetness, and effervescence in this drink makes it very crushable.” If you're hosting a crowd, you can easily double the coulis recipe to make enough for 12 to 16 cocktails.

75 Smash

• 2 oz. Four Roses Small Batch (or other 90-proof bourbon)
• 1 1/2 oz. pineapple blueberry coulis (recipe below)
• 1 1/2 oz. fresh lemon juice
• 2 oz. ginger beer
• Mint bouquet for garnish

Add bourbon, coulis, and lemon juice to a shaker tin with ice. Shake hard for 8 to 10 seconds. Strain into a Collins glass filled with fresh ice. Top with ginger beer and garnish with mint.

Pineapple Blueberry Coulis

• 1 cup fresh or frozen blueberries
• 1 cup fresh or frozen pineapple chunks
• 1/2 cup sugar
• 1 cup water
• 1/2 bunch mint

Add all ingredients to a saucepan over medium heat. Simmer for about 10 to 15 minutes. Remove from heat, and use the large, flat side of a kitchen mallet to smash up all ingredients while still in the pot. Strain liquid into a mason jar and seal. Keep refrigerated for up to 5 days.