What is a Gin Basil Smash?
A Gin Basil Smash tastes of the herbal aromas of basil and possesses a distinct gin note. At 14 cl, it is considered a short drink. The drink is quick to prepare and delights with an intensely green color. The Gin Basil Smash belongs to the smash category of cocktails, which has been known in the bar world for over 100 years. This involves crushing or "muddling" ingredients like herbs, spices, or fruits for the cocktail mix. The drink becomes a sour when lemon juice and sugar or sugar syrup are added. Strictly speaking, the Gin Basil Smash is therefore a combination of two cocktail categories.
What does a Gin Basil Smash taste like?
A Gin Basil Smash has a harmonious flavor with sweet and slightly sour notes. The basil provides a distinct grassy note, which blends full-bodiedly with the aroma of the gin. In terms of taste, a Gin Basil Smash is similar to a Tom Collins or a Gin Fizz, though those are prepared with soda water.
Which gin goes well with a Gin Basil Smash?
For a Gin Basil Smash, you should use a classic gin with a dominant citrus note. This preserves the typical juniper flavor in the cocktail while the citrus aromas blend ideally with the grassy notes of the basil.
To emphasize the basil aroma, you can use Momentum Gin. Alongside juniper, it contains Tulsi basil as its main botanical and enhances the herbal note of a Gin Basil Smash in an excellent way.
History of the Gin Basil Smash – Neo-Classic
Joerg Meyer invented the Gin Basil Smash in 2008 at the Hamburg bar Le Lion. After a trip to the USA, the Raspberry Thyme Smash and Whisky Smashes inspired the bartender to create this famous variation. Meyer published his recipe on the well-known Bitter Blog. Thanks to social media, the Gin Basil Smash quickly spread beyond Germany.
1,400 Gin Basil Smashes per month
The USA named Le Lion the world's best new cocktail bar in 2008. Meyer's smash gained even more popularity and became the bar's signature drink. Today, Le Lion refers to itself as the cradle of the Gin Basil Smash and serves the cocktail up to 1,400 times during peak periods. Joerg Meyer later founded the Boilerman bar, where he offered a premix version called the Gin Basil Highball.
At the same time, Hariolf Sproll, co-founder of the bar Ulmer Blaupause, had the same idea and also created a Gin Basil Smash. As a general rule, however, the invention of the cocktail is attributed to Joerg Meyer.
Smash variants have existed since 1862
The Gin Basil Smash naturally connects to the cocktail category of smashes, which consist of a spirit, sugar, and mint. The famous New York bartender Jerry Thomas recorded smash variants in his book How to Mix Drinks, published in 1862. In it, he presented three recipes based on brandy, gin, and whisky. He crushed or "muddled" the mint and sugar in the glass and poured the corresponding spirit over them. Thomas also recommended crushed ice and a garnish of mint sprigs.
In the mid-90s, the bartender scene revived the forgotten smash recipes. The American bartender Dale DeGroff, known as the "King of Cocktails," created his whisky smash with the addition of lemon slices.
