Strawberry Basil Smash Recipe

Muddle fruit and basil

Place the quartered strawberries and 6 basil leaves into the bottom of a cocktail shaker or mixing glass. Add the simple syrup. Using a muddler, gently press and twist until the strawberries are broken down and release their juices and the basil is fragrant, but avoid over-macerating the basil which can turn bitter (about 8–10 gentle presses).

Add spirits and citrus

Add 2 oz Bulleit Bourbon and 0.75 oz fresh lemon juice to the muddled mixture. Add 2–3 ice cubes to the shaker (or a small handful) to chill the liquid for the initial mix.

Shake and chill

Cap the shaker and shake vigorously for about 10–12 seconds to combine and chill the ingredients.

Prepare glass

Fill a rocks glass with crushed ice (about 1 cup). If you prefer a lighter drink, reserve some crushed ice to top later and optionally have 1 oz club soda ready.

Double strain into glass

Using a Hawthorne strainer and, if available, a fine mesh strainer, pour the shaken mixture over the crushed ice in the prepared glass to remove strawberry seeds and basil bits.

Top and finish

If desired, top the drink with 1 oz club soda for a touch of effervescence and gently stir once to integrate. Slap the remaining 2 basil leaves between your palms to release aroma and drop them on top along with a strawberry slice for garnish.

Serve

Serve immediately with a short stirring straw or cocktail pick. Encourage the drinker to gently stir occasionally so the flavors meld as the ice melts.

Simple syrup: if you don't have premade syrup, combine equal parts sugar and water (e.g., 1/2 cup sugar and 1/2 cup water), heat until sugar dissolves, cool before using. Make ahead and refrigerate up to 2 weeks.

Strawberries: choose ripe but firm strawberries for best flavor and minimal wateriness. Hull and quarter them just before muddling.