{"collection":"recipes","slug":"1710776965449-madison-park-smash","cid":"bafkreicvvnlinhanf4evc6sspnbmib5fu4f4j6zii6unvui4fo6xlu7rta","title":"Madison Park Smash","excerpt":"A refreshing cognac punch with Royal Combier, fresh lemon, and mint. Features a whip shake technique and crushed ice topped with bitters.","body":"**Yield:** Serves 2 - 3\n\n## Ingredients\n\n| Ingredient        | Amount / Weight | Note                  |\n| ----------------- | --------------- | --------------------- |\n| Cognac            | 8 oz (240 ml)   |                       |\n| Royal Combier     | 8 oz (240 ml)   |                       |\n| Lemon Juice       | 6 oz (180 ml)   | Freshly squeezed      |\n| Demerara Syrup    | 2 oz (60 ml)    | 2:1 ratio             |\n| Mint Leaves       | 10              | Plus more for garnish |\n| Angostura Bitters | To taste        | For garnish           |\n| Crushed Ice       | As needed       |                       |\n\n## Steps\n\n1. In a shaker, combine the Cognac, Royal Combier, lemon juice, Demerara syrup, and mint leaves.\n2. Shake the mixture with a few cubes of ice using a whip shake technique to blend the ingredients without overly diluting the mixture.\n3. Pour the mix into a large vessel.\n4. Fill the vessel almost to the top with crushed ice.\n5. Dash liberally with Angostura bitters over the crushed ice.\n6. Top with additional crushed ice to form a small mound.\n7. Garnish with a mint bouquet to add aroma and enhance presentation.","tags":["cocktails","mixology","cognac","lemon","royal-combier","demerara-syrup","mint","bitters"],"published":true,"createdAt":"2024-03-18T08:49:00Z","updatedAt":"2025-05-23T15:12:00Z"}