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Gin Basil Smash

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...
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Dan Casselman’s Avatar Dan Casselman
24th January 2023 at 23:17
I noticed on La Lion Menu that they used a Celery Gin, so I muddled a 1/4 stalk of Celery with the 12 Basil leaves as well. My wife and I both really like this drink. I want to try it with a Danish Akvavit instead of the Gin, I think that will be even better. Anyone try that?
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Simon Difford’s Avatar Simon Difford
25th January 2023 at 10:50
Rutte Celery Gin, the gin Le Lion use, is made with the leaves of a variety of celery (not celery stalks). It is actually very like a London dry gin so it's being called a Celery Gin caused some confusion. So much so that I believe it is now simply called Rutte Dutch Dry Gin.
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Dan Casselman’s Avatar Dan Casselman
25th January 2023 at 01:08
I did try it with Stockholm’s Bränneri Akvavit (I have no Danish Akvavit) instead of the Gin and it was even better than with the Gin. The Celery, Basil, and Aquavit work well together. I would have thought northern Germany (Hamburg) would have tried this already.
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