Gin Basil Highball

The Gin Basil Highball is a crisp, refreshing Highball with a herbal character and the touch of Basil.

Source: The recipe is a riff on an existing recipe with different ingredients.

ingredients

  • 40 ml
    niemand gin (Gin)
  • 30 ml
    lemon juice fresh (lemon juice)
  • 30 ml
    green basil syrup homemade (basil syrup)
  • 100 ml
    Schweppes Soda Water (Lemonades)
how to mix:
Pour all the ingredients (except!) the carbonated filler into the serving glass. Pour the carbonated filler into the serving glass. You can also measure it before with the jigger. Add ice cubes. Add your garnish.
garnish:
1x lemon twist
Press the oils out of the citrus peel by squeezing the zest over the serving glass. Drop the garnish into the drink.
Image: supermachine.art
Timo Wessels
Rights: Creator
Copyright: Copyright

beverage details

featured

bar technique:
Stir
equipment:
bar spoon, jigger
glassware:
Highball
garnish:
lemon twist

characteristics

variation:
Gin Basil Smash
style:
Fresh, Herbal, Riff
occasion:
Citrus Sunshine, Island Escape, Summer Picnics
Color:

aroma chart

  • Herbal
  • Sour
  • Alc. Strength
  • Tannin
  • Sweetness
aroma:
Basil Green, Lemon, Rosemary
texture:
clean, earthy, elegant

detailed mixing instructions

  1. Prepare your garnish.
  2. Prepare your Mise en Place.
  3. Chill the serving glass in the fridge.
  4. Take the chilled glass out of the fridge/freezer.
  5. Pour all the ingredients (except!) the carbonated filler into the serving glass.
  6. Pour the carbonated filler into the serving glass. You can also measure it before with the jigger.
  7. Add ice cubes.
  8. Add your garnish.
  9. Clean up your working station.

mixing tips

mise en place

  • Try to use cold liquids to mix the drink.

glasssware

  • A chilled glass keeps your drink longer and more enjoyable.

ingredient

  • The Filler is best poured, while fresh, cold and fizzy.

editor recipe notes

We adopted the recipes from Jörg Meyers’s Youtube Channel “trinkabenteuer.” We used 200 grams of Basil, and then we blanched it. After, we used the mixer and mixed it with warm sugar syrup. We used the highest speed for blending and did this for about 2 minutes. So the syrup gets a dark green color. After, we used a sieve to strain just the liquid. It’s an excellent way to blanch the Basil. You can get more flavor and color out of it, and because of the heat, you kill many germs on the Basil, so you also have a longer expiration time. We found an excellent Gin that fits perfectly with the Basil Syrup.

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