Have you ever dreamed of having an amazing home bar, filled with bottles you actually use and the tools you need to execute a fine crafted cocktail? Enter the Home Bar Project. Through this series we are going to take this challenge piece by piece. We’ll teach you the proper techniques and make sure the spirits you purchase aren’t collecting dust on your back bar.

About the instructor:
Dan Lan Hamm is a craft bartender at 1 Tippling Place in Philadelphia. He was Pennsylvania's winner of Bombay Sapphire and GQ's Most Imaginative Bartender Competition in 2014. He runs Spirit Forward, a cocktail-centric group which caters local events and provides educational workshops.

Show us how you’re doing or show us what YOU'RE making on Instagram and Twitter with #HomeBarProject. Got questions? Hit us up on Twitter (@TheDrinkNation) or Facebook.

This week: How to Make a Whiskey Smash

The Smash is one of those drinks that works amazingly well with any spirit. Muddling lemon pieces instead of just using the juice makes for a completely unique flavor profile. The drink itself originated in the 1800’s and was repopularized in New York by Dale Degroff in the 1980s. As your home bar grows over the coming weeks, make sure to revisit this drink and experience how your different spirits complement the refreshing notes of citrus and mint.

New equipment:
Muddler (Polycarbonate holds up better than wood) (Amazon)
Conical Strainer (Amazon)

Ingredients:
Half of lemon, quartered
Pinch of mint leaves
Bourbon
Simple Syrup (instructions how to make it here)
 

Step 1 of 10:

Cut lemon in half.

Cut one half in four quarters.

Toss pieces into small shaker.

Step 2 of 10:

Add healthy pinch of mint.

Step 3 of 10:

Add 3/4 oz. simple syrup.

Step 4 of 10:

Muddle ingredients.

Make sure when muddling to express juice from all four pieces.

Step 5 of 10:

Add 2 oz. bourbon.

Step 6 of 10:

Fill rocks glass with ice.

Tip: Optional method is to crack the ice in your hand with the bar spoon. This is tricky though and requires practice.

Step 7 of 10:

Fill large shaker 2/3 with ice. Pour ingredients from small shaker into large shaker.

Step 8 of 10:

Shake lightly until outside of tin feels cold.

You simply want to chill all ingredients. You don't want to over-dilute since it will already be served on ice.

Step 9 of 10:

Double strain over rocks glass.

Using the secondary strainer ensures that you catch all lemon seeds and mint pieces, instead of picking them out of your teeth.

Step 10 of 10:

Gently wake mint sprig by slapping it lightly on the back of your hand. This technique "wakes up" the mint by activating the aromatics on the leave's surface.

Photos by The Drink Nation