In a shaker, place the basil leaves and mint leaves. Gently muddle 6–8 times — just enough to bruise the leaves and release aroma and oils without turning them bitter or shredding them.

Add liquids

Add the gin (2 oz), fresh lime juice (0.75 oz), fresh grapefruit juice (0.5 oz), St-Germain (0.5 oz), simple syrup (0.25 oz), and 1 dash Angostura bitters into the shaker with the muddled herbs.

Dry shake (optional)

For extra herb integration, shake the mixture without ice vigorously for 8–10 seconds. This helps emulsify the citrus and herb oils.

Shake with ice

Add ice to the shaker (enough to fill it about two-thirds). Shake vigorously for 12–15 seconds until the shaker is cold to the touch and well-chilled.

Double strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine-mesh sieve to remove small herb fragments and ice shards for a clean, silky drink.

Garnish & Finish

Express the grapefruit twist over the surface of the cocktail by holding it with the exterior (peel side) facing down and giving it a quick squeeze to release oils, then rub the peel around the glass rim and drop it into the drink or place a thin wheel on the rim.

Garnish with a small basil sprig: gently slap the sprig between your palms once to wake the aromatics and rest it on top of the cocktail for an herbaceous nose.

Serve immediately while cold.