Gin Basil Smash

by | Feb 3, 2020 | Mixology


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Gin Basil Smash

Gin Basil Smash is for lovers of gin and… basil. This very fashionable cocktail was created in 2008 by Jörg Meyer at the Lions Bar in Hamburg.


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Gin Basil Smash is for lovers of gin and… basil. This very fashionable cocktail was created in 2008 by Jörg Meyer at the Lions Bar in Hamburg (see the video just below)! It is a very refreshing cocktail not only with lemon but also with the aromas of fresh basil; it is also an easy cocktail to make and which will have a little effect around you!

This cocktail name has come back to us a lot since the fashion for gin took off in the world! You will understand, everything is in the title: Gin, of course alcohol (mainly based on juniper), Basil, and well it is the basil leaf and SMASH which literally means “to crumble” !! ! we will come back to this at the end of this article…


5 cl of gin (6 cl if you like gin very much and 7 cl if you are crazy about it)

1 handful fresh basil leaves (with stems !)

3 cl lemon juice (freshly squeezed better), count at least half a lemon

2 cl liquid sugar

1 basil leaf for decoration



1 metal shaker

1 jigger (bartender-maid dispenser)

2 colanders (1 fine and 1 coarser)

1 serving glass


Place the basil in the bottom of the shaker; basil is a subtle aromatic herb, so don’t skimp on quantity.

Pound the basil alone


the 3 cl of lemon juice.

the 2 cl of liquid sugar.

gin (5, 6, or 7 cl depending on your taste).

Fill the shaker with ice (preferably large ice cubes)

Shaker energetically … but with style !!!

Fill the serving glass with ice.

Filter the mixture in the serving glass using two colanders to allow no residue to pass, the 1st colander that you will place at the shaker and the finest at the serving glass.

Place a basil leaf for decoration.


Finally, the green color of this cocktail will no doubt remind you of an incredible Marvel character who does not hesitate, either, to do “SMASH” !!!

Good tasting !

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Photo Credit : Photo by Johann Trasch on Unsplash

by | Feb 3, 2020

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