The Blackberry Bourbon Smash Is Trending for all the Right Reasons

Who’s ready to party like it’s 1862? Judging from the skyrocketing popularity of the blackberry bourbon smash, a lot of people are. Last year, Google searches for the cocktail reached an all-time high in June 2024 after initially debuting as a tiny blip on the search engine in April 2018.

The smash cocktail dates back to at least the 1840s, likely predating the original Golden Age of Cocktails, but the first known published recipe appeared in 1862’s How to Mix Drinks: Or, A Bon-vivant’s Companion by Jerry Thomas. 

Thomas described the smash as “simply a Julep on a small plan.” To qualify as a smash, a drink typically consists of a spirit, lemon, sugar, crushed or shaved ice and fresh mint. 

The cocktail fell out of fashion for over 130 years but started to make a serious comeback toward the end of the 20th century. Credit the refreshing libation’s renaissance to Dale DeGroff, who brought it back into vogue in the late 1990s at the Rainbow Room on the 65th floor of 30 Rockefeller Center in Manhattan.

“Everything old is new again, certainly when it comes to cocktails, with today’s bartenders often taking inspiration from the classics and adding ingredients to reflect the flavors and tastes of modern times,” says Charlotte Voisey, executive director of Tales of the Cocktail Foundation, in New Orleans. “Such is invariably the case with the blackberry bourbon smash, where current preferences for fresh seasonal ingredients are added to a timeless classic.”

A Swing Toward Simplicity

She credits the cocktail’s simplicity as a key reason it started to trend. 

“The blackberry bourbon mash is clearly named, indicating exactly what to expect in the glass,” she says. “It is also a relatively easy drink to make at home, which could account for its popularity during the summer months. The fresh fruit and refreshing nature of the smash make it an ideal choice for barbecue parties or summer gatherings.”

Jenny Buchhagen, bartender at Bourbon Steak Orange County at Waldorf Astoria Monarch Beach Resort in Dana Point, California, echoes that notion. 

“I believe that classic cocktails are dusted off and brought back to life for multiple reasons,” she says. “The cocktail is very refreshing and easy to drink, so that is definitely one reason. But I also feel like the home bartender really started playing around with classic cocktails after the pandemic. Everyone wanted to find fun new cocktails that were easy to drink, easy to execute while being delicious as well.”

This is why various smash recipes have been featured at the resort’s craft cocktail classes. 

A Farm-Fresh Favorite

At The Ritz-Carlton, San Francisco, Assistant Director of Food and Beverage Edgar Monsivais, thinks it’s become popular because it’s the “farm-to-table” equivalent of a cocktail. 

“A smash cocktail embraces the ‘farm-to-bar’ philosophy, using locally-sourced ingredients like fresh fruit, herbs, vegetables and natural elements directly from the farm,” he says. “Personally, I like using blackberries in cocktails. The blackberry bourbon smash is incredibly refreshing, perfect for a sunny afternoon.”

All three experts see the concoction coming back with a vengeance this summer.

“Whiskey continues to be a popular choice on cocktail menus in the U.S., and the use of bright, seasonal fruits in refreshing drinks like the blackberry bourbon smash will continue to trend well this year, I believe,” Voisey says. “That is until the next big thing comes along—at Tales of the Cocktail, we keep our finger on the pulse when it comes to upcoming trends.”

Want to impress all your friends with an on-trend cocktail this spring or summer? Here are two recipes for your smashing pleasure.