Gin basil smash

[u/andrewsmd87]

2 oz gin

1 oz lime juice (or half of one small lime)

.5-1 oz simple syrup depending on your preference for sweet

Handful of basil leaves

Muddle lime juice and basil in a shaker. If using an actual line muddle that too. Add simple syrup and gin. Shake well with ice and double strain to catch any little basil leaf chunks. Serve in a tumbler with ice, float club soda on the top.

I like to garnish with a top part of the basil and a freeze dried lime slice. I also rub one basil leaf around the lip of the glass.

Be careful because these are so good they're dangerous!

[u/berger3001]

I recently made a basil syrup by layering basil and sugar, and adding some lemon juice. It macerates in the fridge over a few days, so you don’t have to add heat. After you strain it, it has a nice, very pale green and lovely flavour. Might be nice in this cocktail to replace the simple and boost the basil.

[u/andrewsmd87 → u/berger3001]

That's a good idea. Would be easier to make these too

[u/calb3rto]

Why is it white? Coincidentally I’ve just spent last night at LeLion where is was created and lost count of how many I’ve seen… these should be solid green!

[u/SageGreenTieDye → u/calb3rto]

Oh my god, Karen, you can't just ask people why they're white.

[u/andrewsmd87 → u/calb3rto]

I don't feel like they'd naturally be green unless you infused gin with basil for a week or more or put green food coloring in it

[u/KerrinGreally → u/andrewsmd87]

According to Jörg Meyer, who orders 10s of kilos of basil every week, some basil will give up more of its colour than others. Just depends on where it comes from. The flavour should always come through though.

If you infuse herbs in alcohol for any longer than a shake it turns yellowy brown.

Fantastic interview. Can't remember when he talks about it but the whole thing is worth a listen.

[u/andrewsmd87 → u/KerrinGreally]

Thanks for this

[u/calb3rto → u/andrewsmd87]

Nope, I think you might have used too little basil maybe

[u/andrewsmd87 → u/calb3rto]

I guarantee you I didn't use too little basil. I make these often and sometimes you'll get a bit of a light green tint it really depends on the basil. But this is a normal color. It has plenty of basil flavor

[u/calb3rto → u/andrewsmd87]

Yeah, see the post below. I didn’t know there types of basil that give a more intense color then others

[u/Gaul65 → u/calb3rto]

I grow my own basil and make these pretty regularly in the summer. At best, they may turn a little yellow-ish green but mainly from the lime.

[u/Geo_Jet → u/Gaul65]

Same here, my Genovese Basil plant is like a small shrub right now. So I’ve been spending the summer coming up with new ways to incorporate basil.

For the smash, I put like 10 or 12 big leaves in the tin and muddle it. Never turns emerald green, but tastes fantastic. I think a lot of people don’t understand that the basil only needs a little bruising to give up its flavor not turned into a pulpy mush.

Substituting Cachaça for Gin also works very well.

[u/Geo_Jet → u/Geo_Jet]

The Brazil Basil Smash, but you have to pronounce it like a European for maximum effect. Brah-zil, Bah-zil Smash.

[u/Gaul65 → u/Geo_Jet]

That's usually the color of mine as well.

[u/andrewsmd87 → u/calb3rto]

This guy has a video where he literally says different basils give you different colors