"Gin Basil Smash" is the original name Jorg Meyer used for the cocktail at Le Lion in Hamburg in 2008. The shorter "Basil Smash" became the common menu shorthand, and most modern bars list it that way, but the longer name is more accurate; you cannot make this drink with anything other than gin without changing what it tastes like. We list both names on our menu so people can find it either way. The recipe is identical.
The same drink
For the full write-up, ingredient ratios, and method notes, see our Basil Smash page. Both pages serve as anchors for search. Both pour the same cocktail.
Ingredients
- 60ml London Dry gin
- 22.5ml fresh lemon juice
- 15ml simple syrup (1:1)
- 10 to 12 fresh basil leaves
- Basil sprig to garnish
Method
- Press basil lightly in a shaker.
- Add gin, lemon, and syrup. Add ice. Shake hard for 10 to 12 seconds.
- Double-strain over fresh cubed ice in a rocks glass.
- Garnish with a slapped basil sprig.
Why both names exist
"Smash" is an old American cocktail style from the 1850s, recorded by Jerry Thomas: spirit, sugar, mint or other fresh herb, served in a rocks glass. Jorg Meyer's Hamburg drink is technically a "smash" in that historical sense, with basil instead of mint and gin instead of bourbon. He called it the Gin Basil Smash to be precise. The shorter Basil Smash caught on because it is, frankly, a better name. We follow the bar industry convention and use them interchangeably.
About Jorg Meyer
Le Lion Bar de Paris opened in Hamburg in 2007 and has been one of the most quietly influential bars in Europe since. Meyer is one of the very small handful of bartenders working in the 21st century to have invented a genuinely globally adopted cocktail. The Basil Smash is now on menus everywhere, often without his name attached.
Where it comes from
Jorg Meyer first poured the Gin Basil Smash at Le Lion in Hamburg in May 2008, after a regular customer asked for something herbal that was not a Mojito. Meyer pulled basil from the kitchen, muddled it with gin and lemon, and the drink stuck. He posted the recipe on his blog within months, and the cocktail spread through the European bar circuit faster than almost any modern drink before it. The Gin Basil Smash mattered because it was the cocktail that proved Continental European bars could invent globally adopted classics, ending a long American and British monopoly on canon-level drinks.
In Petaling Jaya the Gin Basil Smash sits well with Italian food, the Thai end of South-East Asian cuisine, and any meal involving fresh tomato or olive oil. It is one of the easier orders for a guest who has finished their first Mojito and wants something less sweet and more grown-up, and we sometimes substitute Thai basil for a more anise-leaning aromatic.
Related
- Basil Smash (the same drink, shorter name)
- Southside
- Eastside
- All cocktails
Frequently asked questions
What glass is the Gin Basil Smash served in?
A rocks glass over fresh cubed ice, double-strained from the shaker. Same as the Basil Smash; the longer name does not change the format. A slapped basil sprig laid on top is the visual signature. A coupe is the modern alternative but loses the smash style; the historical Jerry Thomas smash recipe was always built on ice.
Can I substitute the basil?
Sweet Genovese basil is the original. Thai basil works but pushes the drink anise-forward and changes the character. Holy basil is too medicinal. Mint will produce a Southside, not a Basil Smash. We sometimes pour with Thai basil for a more anise-leaning aromatic; ask the bartender if you want the variation.
How strong is the Gin Basil Smash?
Medium strong. About 20 to 23 percent ABV in the glass after dilution. Same numbers as the Basil Smash, since it is the same drink. The 60ml of London Dry gin (40 percent) is the only alcohol; lemon, syrup, and bruised basil leaf modulate the perception. Drinks brisk because of the acidity and herbaceous aroma.
Where can I order a Gin 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 will pour under either name (Basil Smash or Gin Basil Smash). Same drink, same glass.
What food pairs with the Gin Basil Smash?
Italian, Mediterranean, and Thai. Caprese, bruschetta, pesto pasta, margherita pizza, grilled prawns with olive oil, Thai green curry, larb. The basil aromatic rhymes with all of these. Avoid heavy creamy or sweet dishes; the herbal brightness gets buried under richness.