GIN BASIL SMASH

The Basil Smash: The Hamburg Cocktail That Made Herbs Essential

The Gin Basil Smash was created in 2008 by Jörg Meyer at Le Lion Bar de Paris in Hamburg, Germany. Meyer developed the drink by muddling fresh basil with lemon and sugar, then adding gin and shaking it vigorously. The result was a bright green, intensely aromatic cocktail that showcased basil in a way no previous cocktail had.

The drink spread rapidly through the international bartending community, becoming one of the most copied and adapted cocktails of the late 2000s and early 2010s. Its success helped establish Hamburg as a serious cocktail city and demonstrated that influential modern classics could originate anywhere, not just traditional cocktail capitals.

What makes the Basil Smash work is how the aggressive muddling releases basil's essential oils, creating an intensely herbal flavor that pairs surprisingly well with gin's botanicals. The lemon juice provides tartness that balances the basil's savory character, while the simple syrup prevents it from being too vegetal.

The Basil Smash influenced countless other herb-forward cocktails and helped normalize the use of fresh herbs beyond mint in cocktails. Bartenders began experimenting with cilantro, rosemary, thyme, and other herbs, inspired by the Basil Smash's success.

The drink remains popular worldwide and has become Meyer's signature creation, cementing his reputation as one of Europe's most influential bartenders.

RECIPE:

2 oz gin

¾ oz fresh lemon juice

¾ oz simple syrup

Large handful fresh basil leaves (about 15-20 leaves)

Basil leaf for garnish

Method:

1. Add basil leaves to shaker

2. Add lemon juice and simple syrup

3. Muddle vigorously to release basil oils

4. Add gin and ice

5. Shake hard until well-chilled

6. Double strain into rocks glass with ice

7. Garnish with fresh basil leaf