Made with Gray Whale gin, yuzu super juice, and a whole lot of basil. Crisp and refreshing, but with a longer than expected basil finish. An excellent drink that is definitely more than the sum of its parts. Tengentially, I made a basil infusion with the leftover sprigs, a few pink peppercorns, and a very small amount of gentian. Should be fun, or at least interesting.

As with pesto alla genovese you have to really mash the hell out of fresh, springy basil to get the oil out of the plant and onto your tongue. I also put the gin and lemon juice in and a quick stir before adding the ice. Tasted amazing.

This is now my go to cocktail in the sun. A smidgen of salt when muddling bought the Basil out even more.

Absolutely delicious and a crowd pleasure, but I never made it that green! Great to hear it from the man himself as well! This drink is on the menu tonight for a get together and I will be muddling a lot more basil.

This turned out to be more interesting and refreshing than I expected. Definitely, a ⭐️⭐️⭐️⭐️⭐️ for me.

Somebody erect a statue to celebrate this great genius! I am down to growing my basil in an hydroponics setting, a small leaves variety with a subtle mint aftertaste, it is heaven! I also found that adding a bar spoon of Chartreuse brings some herbal depth.
I feel indebted with Herr Meyer, thank you very much indeed.

As a sour cocktail lover, I loved it. Basil is a good choice when it comes to making sour and fresh cocktails.

Very delicious, brilliant green, and an excellent way to showcase a modern gin. The ratio is intriguing, I did notice that with a normal sour ratio (2-1-0.5) it was surprisingly too sweet, hence, I suppose, the lower-than-average sugar syrup here. I’ve noticed, on the other hand, a 2-0.75-0.5 ratio is perfect for a Whiskey Smash, so it appears mint has the opposite effect. I suppose it has something to do with the amount of essential oils.