Gin Basil Smash Recipe | co*cktail Society (2024)

By Timo Torner/ Last updated on May 7, 2023

The Gin Basil Smash is a true success story. The vibrant green drink from Hamburg conquered the world by storm. So, spotlights on for one of the most popular co*cktail creations in recent history.

Jörg Meyer created the Gin Basil Smash recipe in the summer of 2008. At that time, he had no idea how successful his blend of gin, fresh basil, lemon juice, and syrup would become.

Sure enough, as owner and manager of one of thebest co*cktail bars in Hamburg, he knew exactly how to create drinks customers love.

But then, many bartenders and managers know this, and only a few come up with a triumph like this.

Quick Facts Gin Basil Smash

• Method:shaken
• Flavor profile:well-balanced, herbaceous
• How to serve it:over ice
• Best glassware:rocks glass
• Alcohol content:~ 18% ABV, 19 grams of alcohol per serving

Time to shine some light on this brilliantly refreshing co*cktail and show how you can make a perfect Gin Basil Smash at home.

Ingredients for the Perfect Gin Basil Smash

The recipe of the Gin Basil Smash calls for four ingredients - fresh basil, dry gin, simple syrup, and lemon juice. Here are our recommendations for the perfect co*cktail:

• For the gin, I like to use Citadelle, but any quality dry gin works.
• The lemon juiceneeds to be freshly squeezed for the perfect result. Do not take a shortcut by using bottled juice. It will spoil the entire drink.
• For the simple syrup, you can use a store-bought version. These bottled sugar syrups for co*cktails work perfectly fine. Yet, to save a few bucks, you can also easily make your one.
• The basil leavesshould be fresh and fragrant. Pluck them shortly before you want to use them. In case you were wondering, dried basil won't work.

Tips for Mixing

When working with basil in co*cktails, it usually is enough to slap the leaves to release their essential oils and then break the leaf structure by shaking the co*cktail. The same goes for mint, where this technique also reduces bitter notes.

For the Gin Basil Smash, it is a bit different, though. Meyer recommends muddling the leaves before to achieve a greener drink.

He also states that there is no such thing as too much basil. Hence, make sure not to hold back on this element.

According to Meyer, the same applies to the amount of gin in the co*cktail. While 2 ounces are in the recipe, he has a simple rule when it comes to the gin:

"5cl gin is not enough.
6cl gin is the recipe.
7cl gin is love"

Jörg Meyer

So go strong on basil and increase the amount of gin to 2.3oz if you like (1cl equals 0.33 oz).

Origin of the Gin Basil Smash aka. Gin Pesto

Jörg Meyer, bar owner and mixologist from Hamburg extended the menu of his bar in 2008 with a summer co*cktail he initially namedGin Pesto. Likethe p*rn Star Martiniby Douglas Ankrah, the Gin Basil Smash first became a best-selling drink at its original bar.

Then, on the 10th of July of the same year, he blogged about his new creation, thus, making it known to the greater public. The recipe was an instant hit, and basil in drinks was trending.

Until today, the 10th of July is celebrated inofficially as GBS day - the Gin Basil Smash Day.

Meyer once explained how he came up with the idea of making this iconic drink:

On a visit to New York, he had countlessWhiskey Smashes, and once back home, he decided tomake a smash co*cktailhimself. He already had a Gin Smash in mind but lacked inspiration.

Then a basil garnish in a recipe booklet he came across during a workshop finally provided the needed impulse.

Instead of solely incorporating basil as a garnish, Meyer began muddling basil leaves with lemon. -Gin, with its various botanicals and flavors, seemed the perfect match. Et Voila, Meyer's version of a Smash co*cktail was complete.

Meyer also created aHighballversion of his drink, selling under the name Gin Basil Highball at another bar in Hamburg, the Boilerman bar.

Both drinks are equally good and absolute crowd-pleasers. So if you ever visit Hamburg, stop by Bar le Lion and Boilerman to try the original version yourself.

About Jörg Meyer - Creator of the Recipe

The inventor of the Gin Basil Smash, Jörg Meyer, is one of Germany's most famous bartenders. And back in the mid-2000s, his vision was to open and manage his own co*cktail bar.

In 2007 he openedLe Lion - Bar de Parisin Hamburg. Within a few months, the bar built up a reputation to be one of the city's finest co*cktail bars.

One year later, in 2008, the bar was awarded theWorld’s Best New co*cktail BarbyTales of the co*cktail, the largest and most influential trade conference in the spirits industry.

Related co*cktails

Here are some more beautifully refreshing gin co*cktails you can serve during a hot summer day:

• the Gin-Gin Mule
• the Gin Rickey
• the Gin Gimlet
• the Gin Fizz