The Gin Basil Smash is a five-minute cocktail made with gin, fresh basil, lemon juice, and simple syrup. It was invented in 2008 by Hamburg bartender Jörg Meyer, and it holds up because the formula is genuinely balanced — not too sweet, not too sharp. If you have a bunch of basil that needs using up, this is the best possible reason to buy a bottle of gin.
Ingredient notes
- Gin: London Dry is the standard choice because its juniper-forward profile doesn’t fight the basil. A floral or cucumber gin can work, but avoid anything heavily citrus-infused — it throws off the lemon balance.
- Basil: Regular sweet basil is what you want. Thai basil has an anise edge that changes the drink significantly. Use leaves that look fresh and green, not wilted or dark at the edges.
- Simple syrup: A 1:1 ratio (equal parts sugar and water, stirred until dissolved) is all you need. No cooking required.
- Lemon juice: Bottled juice won’t cut it here — the flavor is noticeably flat compared to fresh-squeezed.
What makes this version work
Two things matter most. First, how you muddle: press the basil leaves firmly enough to bruise them and release their oils, but stop before the leaves shred into small bitter pieces. Muddling directly in the simple syrup helps — the sugar cushions the leaves slightly. Second, the double strain. Pouring through both the shaker strainer and a fine mesh strainer removes all the leaf fragments, which is what gives you a clean, bright green drink instead of a murky one. Skip either step and the texture suffers.
Common problems and fixes
- Drink tastes bitter: Over-muddling is almost always the cause. The basil stems are especially bitter — use leaves only, and stop muddling as soon as you see the color release.
- Color is dull brown-green instead of bright green: This happens when the basil has been muddled too long or the drink sits before straining. Shake and strain immediately after muddling.
- Too tart: Lemon sizes vary a lot. If your lemons are large and very juicy, you may have more than 22ml. Taste before straining and add a small splash more simple syrup if needed.
- Too sweet or flat: Add a few extra drops of lemon juice. The balance between sweet and sour is easy to nudge once you taste it.
- Watery drink: This usually means the ice in the shaker was already melting before you started — use ice straight from the freezer and shake hard for the full 15 seconds.
Storage and reheating
You can batch the non-ice components ahead of time, which makes this a smart option for a small gathering. Combine the gin, lemon juice, and simple syrup in a sealed jar or pitcher and refrigerate for up to 24 hours. Do not muddle the basil into the batch — it will oxidize and turn dark within an hour. Instead, muddle fresh basil per glass at serving time, then add the pre-mixed liquid and shake with ice. The pre-mixed base holds well overnight, so you can do all the measuring the night before and just muddle and shake when guests arrive. Skip the garnish — not worth the extra dish when you’re making several rounds.
Gin Basil Smash
Equipment
- Cocktail shaker
- Muddler
- Fine mesh strainer
- Rocks Glass
Ingredients
- 8-10 leaves fresh basil use fresh, vibrant basil for best flavor
- 60 ml gin a London Dry Gin works best
- 22 ml fresh lemon juice freshly squeezed is essential
- 15 ml simple syrup 1:1 ratio of sugar to water
- 1 handful ice cubes for shaking and serving
Instructions
- In a cocktail shaker, add the fresh basil leaves and simple syrup. Gently muddle to release the basil’s essential oils without tearing the leaves too much.
- Add the gin and fresh lemon juice to the shaker.
- Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.
- Double strain the mixture through a fine mesh strainer into a rocks glass filled with fresh ice.
- Garnish with a fresh basil sprig and serve immediately.
Notes
- For a more intense basil flavor, muddle more aggressively or let the basil steep for a minute before shaking.
Nutrition
Frequently asked questions
Can I make simple syrup ahead of time?
Yes — simple syrup keeps in the fridge for up to four weeks in a sealed jar. Stir equal parts sugar and water at room temperature until the sugar fully dissolves, then bottle it. Making a larger batch means you’re always ready for this cocktail without any prep.
What’s the best gin for a Gin Basil Smash?
A London Dry gin is the most reliable choice because it’s clean and juniper-forward without competing with the basil. Brands like Tanqueray or Beefeater work well and are widely available at a reasonable price.
Can I make this without a muddler?
Yes. The handle of a wooden spoon works fine — you just need something firm enough to press the leaves against the bottom of the shaker. Avoid anything too thin or sharp that might tear the leaves rather than bruise them.
Can I scale this up for a group?
Easily. Multiply the gin, lemon juice, and simple syrup by however many servings you need and store the mixture in the fridge up to a day in advance. Muddle fresh basil in each glass or shaker at serving time, then add the pre-batched liquid and shake with ice per serving.
