Thai Basil Smash Recipe

Crack pepper

Lightly toast the cracked black pepper in a dry small skillet over medium for 20–30 seconds, stirring constantly, then remove and cool. Alternatively, crush whole black peppercorns with a mortar and pestle until coarsely cracked.

Measure and press lime

Juice fresh limes to yield 0.75 oz (about 3/4 oz) of juice. Strain if you prefer a clearer cocktail.

Muddle basil

In a cocktail shaker, place 8 Thai basil leaves and 0.5 oz simple syrup. Gently clap the basil between your hands first to release oils, then muddle 6–8 times with a muddler or wooden spoon — press just enough to bruise the leaves and release aroma without shredding them into bits.

Add spirits and lime

Add 2 oz Tanqueray Rangpur Gin and 0.75 oz fresh lime juice to the shaker with the muddled basil and syrup.

Add cracked pepper

Add 1/2 to 1 teaspoon of the cooled cracked black pepper into the shaker (reserve the rest for garnish). Start with 1/2 tsp and increase to taste; the pepper should provide a bright, spicy note without overpowering the basil.

Shake with ice

Fill the shaker with ice (enough to chill thoroughly) and shake vigorously for 10–12 seconds until well-chilled and slightly diluted.

Strain

Double-strain the cocktail into a rocks glass filled with crushed ice using a Hawthorne and fine mesh strainer to remove basil bits and pepper fragments. If you prefer more herb presence, use a single fine strainer.

Garnish

Sprinkle the remaining 1/2 to 1 teaspoon cracked black pepper over the top of the crushed ice. Slap a Thai basil sprig between your palms to release its aroma and place it atop the drink, and add a lime wheel to the rim or float it on the surface.

Serve

Serve immediately with a short straw. Encourage the drinker to bruise the garnish basil into the drink as they sip to refresh aromatics.