the gin basil smash.

applewood gin basil smash

One of the more glorious aspects of a really good gin is it's lifted, herbaceous aromatics. You can take that even further when you start getting into a cocktail framework - and one of the best examples is the Gin Basil Smash. Invented only 2008 by Jörg Meyer at the Le Lion Bar de Paris in Hamburg originally called the Gin Pesto funnily enough - and after blogging about it, it was picked up by bartenders all around the world and gained a good level of notoriety. A cocktail for the internet age

applewood gin basil smash

It's not hard to see why, as the recipe is as simple as simple gets, and even reading it on a screen will have you salivating. However, Jörg has some key guidelines for making your Gin Basil Smash the best it can be. 

Firstly: "Better too much, than not enough basil in this drink"

Secondly, on the amount of gin you should be using: "50ml is not enough, 60ml is the recipe, 70ml is LOVE". 

We concur. A contemporary classic that is one of the benchmarks of modern cocktails. In house tip preference? Serve over crushed ice and add a small pinch of salt while shaking.

applewood gin basil smash

the gin basil smash

60ml australian gin

12 basil leaves

22.5ml lemon juice

10ml simple syrup

muddle basil at the base of a cocktail shaker, add all other ingredients and plenty of ice and shake. double strain into a chilled rocks glass filled with ice.