Gin Basil Smash: the original recipe — invented in Hamburg
The Gin Basil Smash is the newest classic in the bar world—and one of the few that originated in Germany: invented in 2008 by bartender Jörg Meyer at Le Lion in Hamburg, it has made its way onto bar menus around the world in just a few years. Green, fresh, sour, herbal—and surprisingly easy to make at home if you know three simple steps.
Gin Basil Smash—The Recipe
Ingredients for 1 glass:
- 6 cl gin
- 3 cl freshly squeezed lemon juice
- 2 cl sugar syrup
- 1 good handful of fresh basil (approx. 10–12 leaves, tender stems are fine)
- Ice cubes, 1 nice basil leaf for garnish
Preparation:
- Muddle the basil vigorously with the lemon juice in a shaker—this is where the green color comes from.
- Add gin and sugar syrup, fill the shaker with ice, and shake hard for 15–20 seconds.
- Double strain (through a bar sieve and a fine mesh sieve) into a tumbler over fresh ice, garnish with a basil leaf.
Double straining is the difference between a vibrant green drink and a cloudy herbal concoction.
Which gin for the Basil Smash?
Basil and lemon are dominant—the gin can show character but should not be overly perfumed. Two directions from our range:
- Classic juniper-forward: The Dry Gin 45% by The Illusionist—dry, powerful, a stable backbone for the herbal green.
- Mediterranean-fresh: The Le Tribute Gin with citrus botanicals—enhances the fresh side of the drink.
- Regional: The Grafschafter Heide Gin from Feinbrennerei Sasse—for the North German answer to the Hamburg classic.
The history: From "Gin Pesto" to a world classic
Jörg Meyer mixed the drink in the summer of 2008 in his bar Le Lion—inspired by the Whiskey Smash, with basil instead of mint. The working title "Gin Pesto" didn't stick, but the drink did: within a few years, the Gin Basil Smash became the most copied German cocktail export and is now considered a modern classic.
Gin Basil Smash alcohol-free
The structure of the drink—sour, sweet, herbal—also works without alcohol if the base brings juniper and herbal notes: Windspiel Alcohol-Free is distilled specifically for this. Same quantities, same preparation, same double straining.
A practical tip: Without the backbone of gin, the herbal note can quickly seem thin. Therefore, replace the sugar syrup with 2 cl of Bacanha Organic Basil Syrup—the fresh basil is still mandatory, the syrup merely enhances it further. For the mint variation, the Organic Mint Syrup works just as well. More alcohol-free ideas: our 10 alcohol-free cocktail recipes.
Frequently Asked Questions
Can I use dried basil?
No—the drink thrives on the essential oils of fresh leaves. Dried basil only imparts bitterness and no color.
Why does my Basil Smash turn brown?
Muddling for too long or working too warm oxidizes the basil. Muddle briefly and vigorously, shake immediately, serve immediately—then it stays green.
Which glass?
A tumbler (Old Fashioned glass) with fresh ice. As with the Negroni: large ice cubes melt slower and dilute less.
Can I use other herbs?
Yes—with mint, it becomes a classic smash; with rosemary, a more herbaceous winter variation. However, basil remains the original.
