The Gin Basil Smash is an herbaceous, bright green game-changer, created by Hamburg’s Joerg Meyer in 2008. Equal parts photogenic and palate-pleasing, it’s one of those rare drinks that genuinely deserves the title “modern classic.”
Traditionally, a Smash is a “broad strokes” style of cocktail defined by the combination of a spirit, citrus, sugar, and mint. It’s a category designed for easy-drinking refreshment and endless variation, but one New York iteration of the Smash template served by a certain “King Cocktail” planted the seed that would bloom into Meyer’s now iconic basil-based reinvention. After Meyer posted his creation on “The Bitters Blog,” he watched it explode across Europe, fueled by the early online cocktail community and the drink’s bold visual appeal.
Joining us today is Joerg Meyer himself, and he’s here to dive into the full Gin Basil Smash origin story, teach us how to perfect it, and how to adapt it for different gins. It’s Gin Pesto, Meyer’s Curse, and big basil. And it’s all right here on the “Cocktail College” podcast. Tune in for more.
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Joerg Meyer’s Gin Basil Smash Recipe
Ingredients
- 60 milliliters gin, such as Rutte Dutch Dry Gin
- 30 milliliters fresh lemon juice
- 20 milliliters Monin cane sugar liquid
- 10–15 grams sweet basil (including stems and leaves)
- Garnish: basil leaves/tops
Directions
- Add basil to a cocktail shaker and muddle well.
- Add liquid ingredients and ice.
- Shake until well chilled.
- Double strain using a cocktail shaker into a tumbler glass with ice.
- Garnish with fresh basil.
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