Jorg Meyer made the Gin Basil Smash at Le Lion bar in Hamburg in 2008. It was, by his own account, a simple test: drop a handful of basil into a gin sour and see what happens. The drink went viral on what passed for cocktail social media in the late 2000s (blogs and Imbibe magazine, mostly), and within a few years every gin bar from Tokyo to Mexico City had it on the menu. It is now the most universally adopted cocktail invention of the post-2000 generation.
Ingredients
- 60ml London Dry gin
- 22.5ml fresh lemon juice
- 15ml simple syrup (1:1)
- 10 to 12 fresh basil leaves (Genovese is the original)
- Basil sprig to garnish
Method
- Place the basil leaves in a shaker and press lightly with a muddler. You want to bruise them, not pulverise them.
- Add gin, lemon, and syrup.
- Fill with ice. Shake hard for 10 to 12 seconds.
- Double-strain (Hawthorne plus fine mesh) over fresh cubed ice in a rocks glass.
- Slap a basil sprig between the palms and lay it on the surface.
Why double-strain
Crushed basil leaves go everywhere. A single Hawthorne strainer leaves green flecks throughout the drink; they look pretty for a minute and then they look like food. A second fine-mesh strain catches the bits and gives you a clean, slightly green-tinged cocktail with the smell of basil sitting on top. The bartender Jorg Meyer himself is on the record about double-straining; it is not optional.
Which basil
Sweet Genovese basil is the original choice and still the right one. Thai basil reads more aniseed-like and pushes the drink towards a curry-house pairing, which is interesting but no longer a Basil Smash. Holy basil is more medicinal; lemon basil is brighter but a touch one-note. If you can grow Genovese on the windowsill in PJ, do that.
Variations
Thai Basil Smash: swap Genovese for Thai basil and use a small splash of yuzu juice in place of half the lemon. Asian-leaning, anise-spicy.
Watermelon Basil Smash: add 30ml fresh watermelon juice. Lower the syrup. Summer drink.
Related
Frequently asked questions
What glass is the Basil Smash served in?
A rocks glass over fresh cubed ice, double-strained from the shaker. The wide footprint shows off the slapped basil sprig laid on top, which is the drink's signature visual. A coupe also works for a more elegant up-pour, but loses the smash character (the name comes from the old American smash style, served on rocks).
Can I substitute the basil?
Sweet Genovese basil is the original. Thai basil works but pushes the drink toward anise and changes its character (worth doing once for variety). Holy basil is too medicinal. Mint will produce a Southside, not a Basil Smash. Lemon basil reads brighter but loses the depth. Stick to Genovese if you can grow it on the windowsill.
How strong is the Basil Smash?
Medium strong. About 20 to 23 percent ABV in the glass after dilution. The 60ml of London Dry gin (40 percent) does the heavy lifting; the lemon, syrup, and basil leaf modulate the perception. Drinks brisk because of the acidity and bruised basil aroma, but it is not a light cocktail.
Where can I order a Basil Smash in PJ or KL?
At Dissolved Solids (Damansara Kim, 43-1 Jalan SS20/11, Tue-Sun 15:00 to 01:00, WhatsApp +60 11-4008 7607) or Soluble Solids (SS2, 50-1 Jalan SS2/24, Wed-Sun 18:00 to 01:00, WhatsApp +60 11-1682 8651). Both keep fresh basil on the bar. We can also pour it with Thai basil if you ask.
What food pairs with the Basil Smash?
Italian and Mediterranean food. Caprese, bruschetta with tomato, pesto pasta, margherita pizza, grilled prawns with olive oil. Also Thai green-curry-style dishes where the basil-anise pairing rhymes. Avoid heavy curries with coconut milk; the herbal brightness gets buried.