IBA
Gin Basil Smash – IBA
Shake ∙ 3 min ∙ 20.6% ABV ∙
The Gin Basil Smash shakes London dry gin with fresh basil, lemon juice, and sugar syrup, poured into a chilled cocktail glass. Fresh-cut basil hits first, herbal and slightly peppery, before bright lemon and a soft sweetness settle into a clean, cooling finish.
Ingredients
1
Servings
Instructions for 1 serving
- Pre-chill a glass
- Shake: London dry gin 60 mlLemon juice 22 mlSugar syrup 22 mlFresh basil leaves 10 pcs
- Pour into chilled cocktail glass
Tips
- Shake hard and long, about 12-15 seconds, to fully work the basil and release its oils into the drink.
- Fine-strain into the chilled glass to catch the shredded basil leaf and seeds for a smooth, clear pour.
- Pre-chill the glass before straining so the drink doesn't lose its cold snap the moment it's poured.
- Use a London dry gin with a firm juniper backbone; a delicate or floral gin gets buried under the basil and lemon.
History
The Gin Basil Smash — also known simply as the Basil Smash — was created in the summer of 2008 by German bartender Jörg Meyer at his bar, Le Lion, in Hamburg. Meyer devised it after visiting New York in 2007 and encountering Dale DeGroff's Whiskey Smash; back in Hamburg he reworked the idea with gin, lemon juice, sugar syrup, and a generous handful of basil. He first served and blogged about the drink under the name Gin Pesto in July 2008, only later renaming it before it spread internationally as a modern bar classic. The International Bartenders Association lists the drink under the name Gin Basil Smash in its official cocktail catalog.
The Gin Basil Smash's direct lineage runs back to the Whiskey Smash, an American smash-family drink built on muddled herbs, citrus, and spirit that predates it by well over a century; Meyer's version keeps that smash structure but swaps in gin and basil for whiskey and mint, giving the drink its herbaceous, savory edge.
FAQ
How do you make a Gin Basil Smash?
Shake London dry gin hard with fresh lemon juice, sugar syrup, and a handful of fresh basil leaves, then strain into a pre-chilled cocktail glass. The hard shake is what matters here — it bruises the basil enough to release its oils and aroma into the drink, unlike a gentle stir or muddle-only approach.
What kind of gin is best for a Gin Basil Smash?
A London dry gin with a clear juniper and citrus backbone works best, since it holds its own against the basil and lemon rather than disappearing into them. Softer, more floral or fruit-forward gins tend to get overwhelmed by the basil's herbal punch and lose their character in the shake.
Can I make a batch of Gin Basil Smash in advance?
It is best made fresh to order, since the fresh basil needs to be shaken hard right before serving to release its aroma without turning the drink dull or grassy. You can pre-measure the gin, lemon juice, and sugar syrup ahead of time, but add and shake the basil only at the last moment.
