Gin Basil Smash
Gin, lemon and fresh basil shaken hard. Bright green and herbal, created in Hamburg in 2008.
Shaken · Rocks glass · Medium · about 3 minutes · about 20% ABV
Ingredients
- 60 ml Gin
- 22.5 ml Fresh lemon juice
- 15 ml Sugar syrup
- 10 leaves Basil leaves
- Basil sprig (garnish)
Method
- Add 10 basil leaves
- Muddle gently
- Pour 60 ml gin into the shaker
- Add 22.5 ml fresh lemon juice
- Pour 15 ml sugar syrup into the shaker
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Shake very hard to break up the basil, then double strain.
About the Gin Basil Smash
Created by Jörg Meyer at Le Lion bar in Hamburg in 2008. It was first called the Gin Pesto. It spread quickly around the world as one of the first international hits of the social-media age.
The julep and smash family. Juleps are among the oldest American drinks. Mint juleps were drunk in Virginia around 1800, and Jerry Thomas printed the smash in 1862 as a smaller julep. Fresh mint, crushed ice and a frosty cup are what make the style.
Gin Basil Smash FAQ
What's in a Gin Basil Smash?
60 ml gin, 22.5 ml fresh lemon juice, 15 ml sugar syrup, 10 leaves basil leaves, garnished with basil sprig.
How strong is a Gin Basil Smash?
About 20% ABV once mixed with ice, which is 1.9 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Gin Basil Smash?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Gin Basil Smash in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
