Cocktail to drink right now: The Asheville Smash

The Asheville Smash cocktail | Sartorial Exposure


I’m happy to introduce a wonderful person I’ve gotten to know over the last few years who has offered to contribute a few cocktails to Sartorial Exposure. Her name is Arianne Fielder and is the bar manager and head mix stress at Article 14 in the heart of Midtown Atlanta. Be sure to check her out on Twitter and Instagram at @ArianneBar

The Asheville Smash cocktail | Sartorial Exposure

I first tried the cocktail she’s shared with us at the annual Atlanta Food and Wine Festival just a few blocks away from where she tends bar. It’s an incredible weekend, full of food, wine, cocktails and educational experiences featuring the best talent from all over the South.

The Asheville Smash cocktail | Sartorial Exposure

Troy and Sons The Asheville Smash cocktail | Sartorial Exposure

She teamed up with Troy Ball to present a seminar on one of the hottest spirits on the market, moonshine. Just like any spirit, there’s a varying degree of quality and texture to it and I really enjoyed the complexity of Troy and Sons’ portfolio, and the heirloom corn that is used in the product handcrafted in Asheville, NC.

Troy and Sons The Asheville Smash cocktail | Sartorial Exposure


This cocktail uses Troy and Sons’ platinum moonshine, a white whiskey, but I’d also urge you to seek out their aged moonshine in bourbon barrels for a great treat. The cocktail has a delightful reddish or pinkish hue depending on how much strawberry syrup is used and can be adjusted to taste and can be ideal for the upcoming holiday celebrations. Cheers!

The Asheville Smash cocktail | Sartorial Exposure


Asheville Smash



2 oz Troy and Sons Platinum moonshine

1 oz Strawberry syrup

1/2 oz lemon

Handful of mint



Shake Troy and Sons, strawberry, lemon and mint leaves with ice.

Strain over crushed ice.

Garnish with a mint sprig.

Strawberry Syrup:

Clean and slice 1 pint of fresh strawberries. Coat with 1 cup of sugar and let macerate for 20 minutes. Add to a pot with 3 cups of water over medium heat. Cook for 25 minutes or until reduced by 1/3. Strain berries and add 1 cup of sugar to warm syrup and stir to dissolve.


Broderick is the founder and editor of Savory Exposure and Sartorial Exposure. He's a freelance writer and photographer based in Southern California and a lifestyle contributor to the Details Style Syndicate,, & a writer for Hipmunk, participating in the #HipmunkCityLove Project

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