Profile
The Gin Basil Smash is one of the fastest-spreading cocktails of the modern era. Jörg Meyer created it in 2008 at Le Lion Bar de Paris in Hamburg, Germany, and he originally called it the Gin Pesto, which tells you just how much basil goes into it. Word traveled quickly among bartenders, and within a few years it was showing up on menus far beyond Hamburg. It is now firmly a modern classic and still ranks among the bestselling cocktails at the world’s top bars.
The build is a simple sour: gin, fresh lemon juice and sugar syrup, with a big handful of basil muddled in and everything shaken hard. What comes out is a vivid green drink that smells like a summer garden before you even take a sip. The basil is sweet and peppery, the lemon keeps it sharp, and the gin’s juniper ties the herbal notes together. It is bright and refreshing without being sweet, and it makes a strong case for herbs being more than a garnish.
Part of its appeal is how easy it is to make well. There are no rare bottles or house syrups, just ingredients you can find at any grocery store. The color does a lot of the selling too. Very few cocktails are naturally that green.
Glass: Old fashioned glass | Strength: Medium | Serves: 1 | Prep Time: 5 minutes
Bartenders tip: Muddle the basil gently with the lemon juice. You want to release the oils, not grind the leaves into a bitter paste. Use a generous handful, about a dozen leaves, and always double strain through a fine mesh strainer so no little flecks end up in the glass. A classic London dry gin works best. Fresh basil only, and save the best-looking sprig for the garnish.
Ingredients
- 2 oz Gin
- 3/4 oz Fresh Lemon Juice
- 3/4 oz Simple Syrup
- 12 Fresh Basil Leaves
- Basil Sprig, for garnish
Steps
- Gently muddle the basil leaves with the lemon juice in a shaker.
- Add the gin, simple syrup and ice, and shake hard.
- Double strain into an old fashioned glass over fresh ice.
- Garnish with a basil sprig and serve.
