Gin Basil Sour
A herbal and sour gin cocktail ∙ Muddle; Dry shake ∙ 6 min ∙ 16.9% ABV ∙
The Gin Basil Sour is a shaken gin sour of muddled fresh basil, lemon juice, sugar syrup, and egg white, served up in a coupe.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- In the base of the shaker, muddle: Fresh basil leaves 12 pcs
- Add the remaining ingredients: London dry gin 60 mlLemon juice 25 mlSugar syrup 10 mlEgg white 15 ml
- Shake with ice
- Strain back into the shaker
- Dry shake (without ice) to emulsify
- Fine strain into the chilled glass
- Garnish with a basil leaf boat floated on the surface
Tips
- Press the 12 basil leaves gently in the shaker base. You want to bruise them for their oil, not tear them into bitter, grassy shreds.
History
The Gin Basil Sour is an egg-white variation on the Gin Basil Smash, keeping the same gin-and-basil pairing but with a silkier, frothier texture; no creator is recorded for it.
The Gin Basil Smash was created in the summer of 2008 by bartender Jörg Meyer at Le Lion bar in Hamburg, Germany, who first called it "Gin Pesto" before the name changed. It took the 19th-century smash format of spirit, citrus, and muddled herb and paired gin with fresh basil, a combination that spread quickly through European and American bars after Meyer wrote about it online.
FAQ
What is a gin basil cocktail called?
Usually the Gin Basil Smash, created in 2008 by Jörg Meyer in Hamburg. Add egg white and it becomes this Gin Basil Sour, which is softer and foamier.
How do you make a Gin Basil Sour?
Muddle 12 basil leaves gently in the shaker, add 60 ml gin, 25 ml lemon juice, 10 ml sugar syrup, and 15 ml egg white, and shake with ice. Strain back into the shaker, shake again without ice to build the foam, then fine-strain into a chilled coupe and float a basil leaf on top.
What gin is best for a Gin Sour?
A London dry gin, as used here. Its juniper and citrus hold up to the lemon and fresh basil, while a softer, more floral gin gets lost under the basil and egg white foam.
