Basil Smash Recipe

Combine and dissolve

In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Warm over medium heat, stirring frequently, until the sugar is completely dissolved and the liquid is just below a simmer (do not boil).

Infuse basil

Remove the saucepan from heat. Add 1 cup tightly packed fresh basil leaves to the hot syrup, pressing them gently with a spoon so they are submerged. Cover and let steep for 20–30 minutes for a bright herbaceous flavor.

Strain and cool

After steeping, strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing lightly on the leaves to extract flavor but not bitterness. Discard the leaves. Let syrup cool to room temperature, then refrigerate. The syrup will keep up to 2 weeks refrigerated in a sealed container.

Muddle basil

Place 10 fresh basil leaves in a cocktail shaker. Add 0.75 oz basil-infused simple syrup and gently muddle 6–8 times to bruise the leaves and release oils. Avoid over-muddling into a paste, which can release bitterness.

Add liquids and ice

Add 2 oz gin and 0.75 oz fresh lemon juice to the shaker. Fill the shaker with ice (about 1 cup of crushed ice or cubes).

Shake

Shake vigorously for 10–12 seconds until the outside of the shaker is very cold and the contents are well chilled and slightly diluted.

Strain and serve

Double-strain into a rocks glass filled with crushed ice (or a coupe if you prefer). Double-straining through a fine mesh will remove small basil fragments for a smoother drink.

Garnish

Slap a fresh basil sprig between your palms to awaken its aroma and place it in the drink as a garnish. Optionally express a lemon twist over the top for added citrus aroma.