The Gin Basil Smash is a funny one. On the one hand, bartenders tend to regard it as the Hugo or Aperol Spritz of cocktails. On the other, it's refreshing and absolutely delicious. Ten years ago, it was THE summer hit. In every beach bar and at every pool party, basil was being muddled and the absinthe-green drink enjoyed in generous quantities.
Then it slowly disappeared from the party scene, making way for new creations. It never quite made it to true bar-classic status. We think that's a shame, so we're bringing it back one more time — for the last days of summer. Because we're convinced it's #perfectforhot days.
Strictly speaking, the Gin Basil Smash has a birthday this year. The recipe was invented in spring 2008 at the Ulmer bar 'Blaupause'. Starting from the classic 'Whisky Smash' — a timeless combination of whisky and mint — basil was first swapped in for mint, and later gin replaced the whisky. At some point there was even an attempt to rename the drink 'Gin Pesto'. Thankfully, that didn't catch on. As tends to happen in tight-knit communities (and the bartender community is a very tight-knit one), word of the Gin Basil Smash spread through the grapevine and social media. Not least because Jörg Meyer of the Le Lion Bar in Hamburg — a brilliant tinkerer if ever there was one — published his recipe online, and from that moment the Gin Basil Smash's triumphant rise was unstoppable. That was, by the way, on 10 July 2018. Since then, the bar where Meyer works his magic has celebrated that date as the drink's birthday — and proudly calls itself 'the cradle of the Gin Basil Smash'.
Here's how to make a Gin Basil Smash:
5 cl O.Gin
2 cl fresh lemon juice
2 cl sugar syrup
10–12 basil leaves
Place the basil in the shaker and muddle vigorously. Then add ice and the remaining ingredients and shake hard. Double-strain into the glass. (That's bartender speak for using a second fine strainer in addition to the shaker's built-in strainer. With a Basil Smash, this step is essential — otherwise shredded basil bits will be floating around in your drink.) Garnish with a generous sprig of fresh basil.
