The Brandy Smash is a true old-school legend—one of those cocktails that shaped the golden age of mixology. It’s been around since the very beginning, earning its stripes as a bar staple. So, hats off to this seasoned classic!
The Origins of the Brandy Smash
Dating the Brandy Smash is tricky, but historians place its birth somewhere between the 1830s and 1850s. Like many early cocktails, its exact origins are a bit hazy—par for the course when dealing with drinks that predate modern documentation.
What we do know is that the Brandy Smash was once the most popular variation of the Smash family, a style of cocktail every skilled bartender had in their arsenal. It even made its way into Jerry Thomas’s Bar-Tender’s Guide in 1862, cementing its place in cocktail history.
But at some point, its popularity began to fade, and then Prohibition came along, delivering the final blow. For decades, the Brandy Smash was all but forgotten—until the legendary Dale DeGroff reignited interest in the Smash category in the late 1980s and early 1990s. However, he focused on the bourbon-based Smash, leaving brandy in the shadows.
A Confusing Legacy
Fast-forward to today, and the Brandy Smash exists in two very different forms: one as a long drink, the other as a short drink. Some recipes call for crushed ice and dilution, while others serve it neat in an Old Fashioned glass with no seasonal fruit. The differences between variations can be subtle—or drastic—depending on the bartender’s interpretation. To clear things up, we’re giving you both versions.
Jerry Thomas’s Brandy Smash (1876 Edition)
This version is taken from the second edition of The Bar-Tender’s Guide, published in 1876. It differs slightly from the 1862 recipe, likely reflecting Thomas’s evolving sense of balance. Before we get into the details, a couple of notes: Jerry Thomas measured ingredients in wineglasses. Historian David Wondrich tells us that one wineglass equals two U.S. fluid ounces (about 60 ml), so we’ve adjusted accordingly. Modern bartenders typically swap powdered sugar for simple syrup for easier mixing. If you order a Brandy Smash today, chances are it’ll be made this way.
Ingredients
- 60 ml brandy
- 1 teaspoon of water
- 1 teaspoon of powdered sugar (or simple syrup substitute)
- 2 sprigs fresh mint
Method
In a glass, dissolve the sugar in the water. Add the mint sprigs and gently press them to release the essential oils. Pour in the brandy, remove the muddled mint, and fill the glass with crushed ice. Garnish with fresh mint sprigs on top. Some bartenders swap out the muddled mint for a fresh garnish to improve presentation. Others use a shaker for a slightly different texture.
Garnish
Two thin orange slices and seasonal berries.
Brandy Smash: Short Drink Version
Ingredients
- 60 ml brandy
- 7.5 ml simple syrup
- 7 fresh mint leaves
Method
In an Old Fashioned glass, add the simple syrup and mint leaves. Gently press the mint to release its oils—don’t over-muddle! Add a large ice cube (or a few smaller ones), then pour in the brandy. Give it a quick, gentle stir.
Garnish
A single mint sprig—simple and elegant.
Photo credits Julie Couder, location Moebius Milano, all rights reserved
