Gin Basil Smash
The Gin Basil Smash is a modern classic: gin, fresh lemon juice, sugar syrup and a handful of basil, shaken hard and bright green. Jörg Meyer created it in 2008 at his Hamburg bar Le Lion, at first under the name Gin Pesto. Since the 2024 revision the IBA lists it as an official cocktail in the New Era category.
- Preparation time
- 5 minutes
- Servings
- 1 drink
- Difficulty
- medium
- Method
- Muddled and shaken
- Glass
- Tumbler over ice
- Garnish
- Basil sprig and lemon zest
Ingredients
- 6 cl THE DUKE Munich Dry Gin
- 3 cl lemon juice
- 2 cl sugar syrup
- 10 - 12 leaves of basil
Preparation
- Add lemon juice, sugar syrup and the basil leaves to the shaker.
- Press the basil gently with a muddler, do not grind it.
- Add gin and ice cubes and shake vigorously.
- Double strain into a tumbler with ice so no leaf fragments end up in the glass.
- Garnish with a basil sprig and a lemon zest.
Add lemon juice, sugar syrup and basil leaves to the shaker. Then add the gin and ice cubes and shake vigorously. Double strain the drink into a tumbler with ice and garnish with a sprig of basil and a lemon zest.
Tips
- Only press the basil. Grinding releases bitter compounds. The green colour comes from shaking anyway, when the ice breaks up the leaves.
- Double strain, through bar strainer and fine strainer. That keeps the drink velvety rather than gritty.
- Jörg Meyer recommends 6 cl of gin, no less. A strong, juniper-forward dry gin carries the basil.
- Use Italian basil with large leaves; it is milder and more aromatic than small-leaved varieties.
Frequently asked questions
Who invented the Gin Basil Smash?
Jörg Meyer, who runs the bar Le Lion in Hamburg, in 2008. He had tried a Whiskey Smash in New York and transferred the idea to gin and basil. The first version was called Gin Pesto; on 10 July 2008 he published the recipe as Gin Basil Smash. Since 2024 the IBA lists it as an official cocktail.
Why is the basil muddled and the drink double strained?
Muddling only presses the leaves so they release their essential oils without turning bitter. Shaking hard then breaks the basil up further and turns the drink green. Double straining through bar strainer and fine strainer holds back the leaf fragments, so the smash stays clear and velvety.
Which gin works in a Gin Basil Smash?
A classic, juniper-forward dry gin. Jörg Meyer himself recommends a strong gin and advises 6 cl, no less. The Munich Dry Gin suits the basil well with its clear juniper note and herbal botanicals. Sweet or heavily flavoured gins distract from the basil and tip the balance towards sweet.