Cinzano Smash — The Cocktail Ontologist

Variants (2)

El Bar Americano en España by Pedro Chicote (1927, p.133)

	ice — 3 ó 4 pedacitos de hielo	base
	fruta del tiempo — unos pedacitos de fruta del tiempo	garnish
1 small spoon	Curaçao — 1 cucharada pequeña de curaçao	modifier
1 copita	vermut — 1 copita de vermut	modifier
	hojitas de menta fresca — 4 hojitas de menta fresca	other
1 coffee spoon	azúcar en polvo — 1 cucharada de las de café de azúcar en polvo	sweetener

Build in a water goblet with ice, sugar, fruit, curaçao, vermouth, and fresh mint.
Mix well and serve in the same goblet with straws.

Garnish: Fruit, mint, and straws

Ice: Ice

Cocktails by Pedro Chicote (1928, p.327) — Cinzano

3 pieces	ice — hielo	base
	Seasonal fruit — fruta del tiempo	garnish
1 small spoon	curacao — curacao	modifier
0.5 cup	vermouth — vermut	modifier
4 leaves	mint — menta fresca	other
1 coffee spoon	sugar — azucar en polvo	sweetener

Garnish: Seasonal fruit and mint

Ice: 3 or 4 pieces of ice

This matters because it keeps the smash family tied to aromatized-wine service, not just spirit bases.

Chicote explicitly distinguishes smashes from juleps by the mint treatment while preserving the same decorative service logic.

See also: Gin Smash