Gin Basil Smash

The Gin Basil Smash was created by German bartender Jörg Meyer around 2008 at Le Lion bar in Hamburg. The drink became one of the most influential modern classic cocktails, inspiring variations at bars worldwide. Meyer's bar, Le Lion, is considered one of the premier cocktail destinations in Germany.

A London Dry or botanical-forward gin is ideal because its herbal notes complement the fresh basil. Popular choices include Tanqueray, Hendrick's, or Monkey 47, the latter being a German gin fitting given the drink's Hamburg origins. The gin needs enough character to hold its own against the bold, peppery basil flavor.

A Gin Basil Smash uses gin as its base spirit with lemon juice and muddled basil, while a traditional mojito uses rum, lime juice, mint, sugar, and soda water. The Smash does not include soda water and uses basil instead of mint, giving it a more savory, herbal character. The Smash is also more spirit-forward and less dilute.

The Gin Basil Smash is typically served over ice in a rocks glass, with crushed ice being preferred for its chilling and diluting properties. A fresh basil sprig is the standard garnish, reinforcing the drink's herbaceous aroma. Some bartenders also add a lemon wheel for visual appeal.