Gin Basil Smash recipe
It’s summer in a glass.
🍸 Gin Basil Smash
The Perfect Version at Home (Without Equipment)
The Gin Basil Smash is a modern classic—bright, herbaceous, and beautifully balanced. Created in 2008 at Le Lion – Bar de Paris, it has since become a staple in cocktail bars worldwide.
🌿 Ingredients (1 Glass)
- 2 oz (60 ml) London Dry gin
- 1 oz (30 ml) fresh lemon juice (about ½ lemon)
- ¾ oz (22 ml) simple syrup (1:1 sugar to water)
- 8–12 fresh basil leaves (plus extra for garnish)
- Ice
🏡 Homemade with No-Equipment
- Release the Basil: Rub basil leaves gently between your fingers with a few drops of lemon juice. This activates the oils without over-crushing. Add directly to your glass.
- Build the Drink: Add gin, remaining lemon juice, and simple syrup.
- Add Ice & Stir: Fill the glass completely with ice. Stir firmly for 25–30 seconds to chill and dilute properly.
- Optional Strain: If you have a small sieve, strain into a fresh glass over new ice. If not, serve rustic-style.
🍸 Professional Method (With Equipment)
🥄 Equipment
- Cocktail shaker
- Muddler
- Fine mesh strainer
- Jigger
- Rocks glass
- Gently Muddle: Add basil to shaker. Press gently 3–5 times. Do not shred.
- Add Liquids: Pour in gin, lemon juice, and simple syrup.
- Shake Hard: Add ice and shake 12–15 seconds for proper dilution and aeration.
- Double Strain: Strain into a rocks glass with fresh ice.
- Garnish: Lightly slap a basil sprig between your hands and place on top.
🔥 Pro Tips & Tricks
- Use London Dry gin like Beefeater or Tanqueray for balance.
- Fresh basil and freshly squeezed lemon juice are essential.
- Prefer tart? Use ½ oz syrup. Prefer rounder? Use up to 1 oz.
- Chill your glass in the freezer for 5 minutes before serving.
- For extra green color: dry shake briefly before adding ice.
🌿 Flavor Profile
- Bright citrus upfront
- Fresh herbal aroma
- Crisp juniper backbone
- Smooth, lightly sweet finish
It’s summer in a glass.
❓ FAQ
Why is my Gin Basil Smash bitter?
Usually from over-muddling, too much lemon, or letting it sit too long.
Can I make it ahead?
Pre-batch gin, lemon, and syrup. Add basil just before serving.
What glass should I use?
Traditionally a rocks glass over ice. For elegance, serve in a coupe.
Can I use dried basil?
No. Fresh basil is essential.
Best basil variety?
Sweet Italian basil works best. Thai basil adds a licorice note.
“Fresh basil. Bright citrus. The ultimate homemade cocktail.”
