The Gin Basil Smash is the shooting star of modern cocktail history. Created in 2008 by Jörg Meyer (Le Lion, Hamburg)1, it quickly spread around the world—and it has become a long-time favorite on our mobile cocktail bar menu, too.
Gin’s growing popularity over the last few years has certainly played a big role in this story. A spirit whose character comes from aromatization with countless herbs is naturally well suited to being paired with an extra botanical—and drinking only Gin & Tonic all the time does get boring :-)
Gin boom and the idea behind the Smash
But the idea of infusing alcohol with herbs and sugar is much older.
Smashes (from “to smash” = to crush, to press) are a historic drink family that already existed in the mid-19th century, during the first golden age of bar culture.2 In Jerry Thomas’ Bartender’s Guide (1862), the Smash is described on page 46 as a smaller variation of the Mint Julep.3 Brandy, whiskey, or gin are combined with mint, sugar, and water, garnished with fruit, and served over crushed ice. Unlike many modern versions, lemon juice does not appear in that classic recipe.
The Smash comeback
After being largely forgotten, the Smash was rediscovered at the end of the 20th century, when a new generation of bartenders—searching for inspiration—started to dive into historic sources again. One example is Dale DeGroff4 in New York, who mixed a Smash with mint and lemon pieces and helped make it popular once more.
New ideas such as “cuisine style”, which borrows techniques and ingredients from the kitchen, led to recipes like the Raspberry Thyme Smash5 with raspberries and thyme. Jörg Meyer was likely thinking along similar lines when he added basil to the shaker and almost called his drink “Gin Pesto”.6 Strictly speaking, the Gin Basil Smash is a fusion of a Sour and a Smash: the basil is muddled first, then the drink is shaken on ice like a gin sour and strained.
Its rapid spread—besides being a harmonious, excellent recipe—certainly owes a lot to a bartender community that has become increasingly networked worldwide through social media, and last but not least to enthusiastic guests.
How we mix our Gin Basil Smash
- 5 cl Bombay Gin
- 3 cl lemon juice
- 2–3 cl simple syrup
- 1 handful of basil
Muddle the basil well in a shaker, add the remaining ingredients, and shake hard with ice. Double-strain into a tumbler over ice and garnish with a basil leaf.
Cheers,
Your moving bars team