The dark, burnt wood flavors that permeate your typical Bourbon don’t exactly pair well with the warm months of Summer. As a spirit that tends to burn from the inside out, Kentucky’s finest can quickly be forgotten in June and July when drinkers turn their attention to more refreshing libations to cool and sooth the sweatiness away. But over 100 years ago—long before the days of air conditioning—an intrepid bartender named Jerry Thomas pioneered a vibrant elixir which he aptly named the Whiskey Smash. Using sweet and fresh ingredients that typify this time of year, the drink has sustained a fervent following throughout the 20th century, becoming one of the preferred methods for disguising the pungent flavors of America’s favorite dark liquor. With its unexpectedly yellow hue, a Smash done right doesn’t even look like Bourbon, let alone taste like it. Best of all it’s a cinch to make this [...]