Gin Basil Smash by Jörg Meyer, Le Lion Bar de Paris in Hamburg
The Gin Basil Smash is a well-known drink from Hamburg in Germany. It's made with a lot of fresh basil, fabulous gin, and fresh lemon juice, and it's a friend for all the good times. You will love the green color and the scent of the basil, and you will enjoy your time.
source:
The recipe is my own signature.
by:
ingredients
- 70 mlrutte dry gin (Gin)
- 20 mlMonin Pure Sugar Cane Syrup (sugar cane syrup)
- 30 mllemon juice fresh (lemon juice)
- 1 bunchgreen basil fresh (Herb)
how to mix:
- Muddle the basil in the shaker.
- Add all other remaining ingredients into the shaker.
- Add ice cubes.
- Shake for about 30 seconds.
- Double-Strain the mixed liquid into the chilled serving glass with ice cubes inside.
- Add your garnish.
Image: supermachine.art
Timo Wessels
Rights: Creator and Rights Holder
Copyright: All rights reserved
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beverage details
featured
bar technique:
equipment:
glassware:
Rocks
garnish:
green basil
characteristics
variation:
Gin Basil Smash
style:
Day Drinking, Fresh, Sour
occasion:
Carnival Craze, Garden Party, Sunset Sippers
Color:
intense Green
aroma chart
- Alc. Strength
- Sweetness
- Sour
- Finish
- Malty
detailed mixing instructions
- Prepare your Mise en Place.
- Prepare your bottle setup.
- Read your recipe carefully. As an ingredient and as a garnish for the drink! You are using a herb or spice for both things.
- Prepare your garnish.
- Chill the serving glass with either crushed ice or ice cubes. Or place it in a fridge or freezer.
- Muddle the basil in the shaker.
- Add all other remaining ingredients into the shaker.
- Add ice cubes.
- Shake for about 30 seconds.
- Take the chilled glass out of the fridge/freezer. If you used ice to chill the serving glass, remove everything from the glass.
- Add around 4 to 5 ice cubes into the serving glass.
- Double-Strain into the serving glass.
- Add your garnish.
- Clean up your working station.
mixing tips
garnish
- Always use fresh herbs for the garnish.
- Smash the herb so you can release more of its aroma.
mise en place
- Keep all equipment and ingredients within range.
ingredient
- Start with the cheapest ingredients (the syrup) first.
