Celebrate Summer with This Strawberry & Whiskey “Smash” Pavlova Dessert

Inspired by the classic summertime cocktail, the Whiskey Smash, this meringue-based dessert is a showstopper that’s simple to pull together. Like the cocktail, it highlights summer’s bounty of fresh strawberries married with a slightly dry, oaky whiskey and enhanced by mint’s brightness.

Mint and whiskey have a special affinity, likely thanks to the mint-forward compounds whiskey picks up from barrels during maturation. Hard Truth sweet mash rye is a solid addition to the recipe, thanks to a minty punch in the form of what our tasting panel found to be peppermint patties, Moroccan mint tea, and Andes chocolate. It’s the backbone of a boozy syrup, made with fresh mint, tossed with strawberries and strewn atop a free-form meringue shell alongside dollops of fresh whipped cream.

Like the Smash, this three-part recipe is marked by a key technique: “muddling” or “smashing” so the flavors are evenly incorporated. Here it’s two-fold: smashed strawberries in the form of a jam are used as an extra flavor boost in a mint-bourbon syrup, and when the assembled meringue, whipped cream, and bourbon-laden fruit are cut, the dessert smashes in on itself to create an elaborate delight.

Keep the strawberry-mint whiskey trifecta going with an accompanying Strawberry Patch Smash, or a more modern approach such as the lively “2 p.m. Pick Me Up,” featuring strawberry-mint shrub, grapefruit, and rye. Clover Leaf is another bright, citrusy rye cocktail that counterpoints the dessert’s sweetness.

If a double dose of dessert and cocktail sweetness isn’t in the cards, a neat dram on ice makes a superb sidekick to a decadent plate of pavlova. Tin Cup’s 14 year old bourbon is an excellent pairing, with pine on the nose and light oak on the palate. Whiskeys with astringent or dry oak notes pleasantly reinforce the cooling, but sweet profile of mint in the dessert. This is especially true of Still Austin’s The Artist. A rye with plenty of mint-chocolate chip ice cream on the palate, it’s a solid choice bookended by a pair of sharp notes: dried herbs and bitter oak. If you’re willing to shell out a few extra bucks, settle into Old Fitzgerald 10 year old bottled in bond for an ultra-special accompaniment that doesn’t overpower the dessert, thanks to notes of pine needles and light pepper.

Strawberry Whiskey Smash Pavlova

Makes 1 9-inch free-form pavlova

• 2 lb. fresh strawberries
• 8-10 fresh mint leaves

Meringue Base

• 4 egg whites
• 1 ¼ cup sugar
• 3 Tbsp. cornstarch
• 1 Tbsp. vanilla bean paste

Preheat the oven to 250°F. On a piece of parchment paper, lightly outline a 9” circle with a marker. Flip the outlined side over so the ink is faced down. Place on a 9” by 13” baking tray.

In a clean mixing bowl, beat the egg whites on medium until they are frothy, about 6 minutes.

When the egg whites are frothy, add the sugar slowly, a few tablespoons at a time, until fully incorporated. Turn the mixer to high and beat until stiff peaks form. Sprinkle the cornstarch and vanilla over egg whites and gently fold it in just until incorporated.

Spoon the meringue into the middle of the parchment circle on the baking pan and slowly push out using a large spoon until it reaches the outline. Use the spoon to create some divots on the top where the filling will sit.

Bake for at least 1½ hours. Turn off the oven, open the door slightly and keep ajar with a wooden spoon. Leave the meringue to slowly cool for another 45 minutes. Leave at room temperature until ready to assemble.

Whiskey-Mint Syrup

• ½ cup sugar
• ¼ cup water
• ¼ cup chopped mint leaves
• ⅓ cup Hard Truth rye (or other rye)
• ¼ cup strawberry jam

Combine sugar and water in a pot and bring to a boil over medium heat.

Add mint and rye, remove from heat and let infuse for at least 20 minutes.

Strain into a clean container and add strawberry jam. Set aside until ready to assemble.

Mint Whipped Cream

• 1 ½ cups heavy whipping cream
• ¼ cup mint leaves
• ¼ cup powdered sugar
• 4-5 dashes of DIY bitters, optional

Heat cream gently over medium-low heat. Remove from heat. Add the mint leaves and let infuse for 30 minutes.

Refrigerate for at least 2 hours.

Strain mint leaves out and discard.

In a standing mixer with the whisk attachment, whip cream and powdered sugar on high until stiff peaks form.

TIP: Adding a few dashes of herbal bitters is a great way to add an aromatic and slightly bitter dimension to the dessert.

Assemble

Chop the strawberries into quarter pieces.

In a medium bowl, toss the strawberries with mint-bourbon syrup. Let macerate for at least 1 hour in the refrigerator.

Carefully lift the cooled meringue off the baking sheet and place onto a serving plate or cake stand. Spoon about ⅓ of the whipped cream over the top of the shell.

Pour the strawberry syrup mixture over the top.

Dollop remaining whipped cream in between the fruit.

Garnish with mint leaves. Serve immediately at room temperature.

Dessert is best enjoyed on the day of assembling, but can remain covered loosely in the refrigerator for up to 1 day.

TIP: Get creative and use basil in place of mint in the syrup and garnish. The cracked pepper notes of a rye in the syrup will play nicely with the herb’s savory flavor.