Gin Basil Smash

Difford's Guide
Discerning Drinkers (405 ratings)

Serve in an

Old-fashioned glass

Photographed in an

UB Ginza Old Fashioned 10.5oz

Garnish:

Three basil sprigs

How to make:

MUDDLE basil sprigs (no need to pluck leaves from stem) in base of shaker. Add other ingredients, SHAKE with ice and fine strain into ice-filled glass.

12 fresh Basil leaves
2 fl oz Hayman's London Dry Gin
3/4 fl oz Lemon juice (freshly squeezed)
1/3 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
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Difford’s Guide to Cocktails Book 17th Edition

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Easy Jigger

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AKA:

Gin Pesto

Review:

Jörg, the creator of this cocktail, says, "Better too much, than not enough basil in this drink". He also specifies that the basil is muddled rather than just broken by the action of shaking as this produces a greener drink. He adds "Keep in mind: 5 cl Gin is not enough; 6 cl Gin is the recipe; 7 cl Gin is LOVE!"

History:

Created in the summer of 2008 by Jörg Meyer at Le Lion • Bar de Paris, Hamburg, Germany and originally named Gin Pesto. Jörg blogged about his new creation on the 10th of July 2008 and from that point, it started to quickly grow in popularity to become internationally known, also becoming better known as the Gin Basil Smash.

Alcohol content:

  • 1.4 standard drinks
  • 21.55% alc./vol. (43.1° proof)
  • 19.9 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Difford’s Guide to Cocktails Book 17th Edition image

Difford’s Guide to Cocktails Book 17th Edition

Perhaps the world's biggest cocktail book! Certainly, our biggest yet, 624 pages, 6cm (2.3inch) thick and weighing 2.25kg (5lb). Our Seventeenth Edition

Buy it here
Easy Jigger image

Easy Jigger

The Easy Jigger® is a measure designed for use when making cocktails, primarily in the home but also by professional bartenders. It has a unique design

Buy it here
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