Gin basil smash – smashing cocktail recipes

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Gin basil smash

A modern gin cocktail. Originally named Gin Pesto, created by Jörg Meyer in the summer of 2008.

The original recipe states the basil has to be muddled, which also gives it a more vibrant and green color. I prefer to give the basil a good bash, and shake it with all the other ingredients. This way you’ll have a more “bright” and fresh tasting cocktail. By muddling, the cocktail won’t take as much color from the basil compared to bashing the basil.

Regardless of the basil method used, I’m confident that you´ll be satisfied with the outcome, because it’s a really delicious cocktail.

Tip !

If the green color frightens you, then try to use red basil.

In doubt about how much basil to use ?

Then always use more basil.

Gin Basil smash recipes

BASIL SMASH
Basil smash

50 ml Gin
25 ml Fresh organic lemon juice
15 ml Simple syrup
Basil leaves

Method: Give the basil a bash. Shake all ingredients with ice and fine strain into a chilled glass with ice
Garnish: Basil and dehydrated lemon

APPLE & BASIL SMASH
Apple & basil smash

50 ml Apple gin
25 ml Fresh organic lemon juice
15 ml Simple syrup
10 ml Aperol
Fresh apple
Fresh basil

Method: Muddle apple and bash the basil. Shake all ingredients with ice and fine strain into a chilled glass with ice
Garnish: Apple

GIN BASIL SMASH CRAMBLE
basil smash cramble

50 ml Gin
25 ml Limoncello
15 ml Fresh organic lemon juice
15 ml Currant liqueur
10 Basil leaves

Method: Give the basil a bash. Shake all ingredients (except currant liqueur) with ice and fine strain into a chilled glass with ice. Float with currant liqueur
Garnish: Lemon peel, basil and a cocktail pick

SAAR´S GIN BASIL SMASH

Saar´s smash

25 ml Gin dry saar
25 ml Saar quince
15 ml Limoncello
12.5 ml Fresh organic lemon juice
10 Basil 10 leaves

Method: Give the basil a bash. Shake all ingredients with ice and fine strain into a chilled glass with ice
Garnish: Basil, lemon peel and a cocktail pick

GIN BASIL SMASH BRAMBLE

basil smash bramble

50 ml Gin
25 ml Fresh organic lime juice
10 ml Mint syrup homemade
10 ml Creme de mure
Fresh basil

Method: Give the basil a bash. Shake all ingredients (except creme de mure) with ice and fine strain into a chilled glass with ice. Float with creme de mure
Garnish: Basil

BERRY BASIL SMASH

Berry basil smash

60 ml Gin strawberry & raspberry infused
30 ml Fresh organic lemon juice
20 ml Strawberry, raspberry & vanilla syrup
10 ml Lillet rose
8 Basil leaves

Method: Give the basil a bash. Shake all ingredients with ice and fine strain into a chilled glass
Garnish: Basil and roses

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Copyright © 2018-2021 All rights reserved to @cocktailpete

Bramble cocktail – recipes you must try

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The Bramble cocktail

This cocktail is a real crowd pleaser, and a delicious cocktail you can’t go wrong with.

Bramble is a IBA official cocktail, under the category “new era drinks” created by Dick Bradsell in London, in 1984. The name of the cocktail designated from blackberry bushes called brambles, and the original recipe calls for using creme de mure – a blackberry liqueur.

You can use any type of red berry liqueur, instead of creme de mure, to make your own twists, depending on what you prefer. Whether it’s currant, casis, raspberry, strawberry or any other type of liqueur, I’m pretty sure you will end up with a cocktail you’ll find delicious.

I have made some new takes on a bramble which I hope you like, and hopefully make for yourself.

You’ll find recipes and pictures below.


IBA official Bramble cocktail recipe

  • 50 ml gin
  • 25 ml lemon juice
  • 12.5 ml simple syrup
  • 15 ml creme de mure

Bramble cocktail

Mediterranean bramble

50 ml Gin mediterannean
30 ml Fresh organic lemon juice
10 ml Grapefruit liqueur
10 ml Creme de mure
10 ml Maraschino
Dash grapefruit bitters

Method: Shake with ice and fine strain into a chilled glass with ice
Garnish: Dehydrated grapefruit and a sprig of rosemary

Foamy bramble

60 ml Gin
30 ml Fresh organic lemon juice
20 ml Creme de mure
15 ml Gomme
15 ml Aperol
Egg white organic

Method: First shake hard without ice. Then shake with ice until chilled and fine strain into a chilled glass
Garnish: Lemon peel

AA bramble

50 ml Apple gin
25 ml Fresh organic lemon juice
25 ml Simple syrup
10 ml Aperol
15 ml Creme de mure (floated)

Method: Shake with crushed ice (except creme de mure) and pour into a chilled glass, top with more crushed ice and float with creme de mure
Garnish: Sprig of rosemary, blackberries and apple

Bramble cello

50 ml Gin
20 ml Limoncello
20 ml Creme de mure (floated)
15 ml Fresh organic lemon juice

Method: Shake with ice (except creme de mure) and fine strain into a chilled glass with ice. Float with creme de mure
Garnish: Lemon peel and lemon balm

Apple bramble

50 ml Apple gin
20 ml Fresh organic lemon juice
15 ml Pommeau
15 ml Currant liqueur (floated)
1 Bar spoon green apple syrup

Method: Shake with ice (except currant liqueur) and fine strain into a chilled glass with ice. Float with currant liqueur
Garnish: Dehydrated apple and a cocktail pick

Rosy bramble

40 ml Gin midsummer solstice
20 ml Fresh organic lemon juice
15 ml Rose petal liqueur
15 ml Creme de mure (floated)
Cucumber

Method: Muddle cucumber. Shake with ice (except creme de mure) and fine strain into a chilled glass with ice. Float with creme de mure
Garnish: Cucumber and flower

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Copyright © 2018-2021 All rights reserved to @cocktailpete

Gin & Tonic

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Gin & tonic – Endless combinations and possibilities to tweak and experiment with. Gins, tonics, modifiers or not, this gives so many options to play around with making just the right G&T for YOU.

I really like to experiment with gin & tonics, in form of flavour combinations, and colours. It’s fun and there is just something pleasing about using a butterfly pea flower infused gin, because of the stunning visual presentation.

In this post I will show you some of the recent GT´s I’ve made in the autumn season.


Gin & tonic Recipes

These well crafted cocktails will leave your guests amazed:

gin & tonic - apple fizz

Apple fizz

50 ml apple gin infused with butterfly pea flower (floated)
15 ml fresh organic lemon juice
15 ml green apple syrup
Dry tonic water

Method: Build in a chilled glass (add ice, lemon juice & syrup, stir, top with tonic, float gin)
Garnish: Dehydrated apple & rosemary

gin & tonic - docs gt

Docs GT

50 ml butterfly pea flower infused apple gin (floated)
10 ml homemade elderflower cordial
1 bsp green tea concentrate
Dry tonic

Method: Build in a chilled glass (add ice, elderflower cordial & tea concentrate, stir, top with tonic, float gin)
Garnish: Dehydrated apple

gin & tonic - peach pit

Peach pit

45 ml gin infused with butterfly pea flower (floated)
10 ml peach liqueur
10 ml grapefruit liqueur
Dry tonic

Method: Build in a chilled glass (add ice, peach & grapefruit liqueur, stir, top with tonic, float gin)
Garnish: Dehydrated peach & rosemary

Blue Circus

45 ml butterfly pea flower infused gin
15 ml red vermouth
10 ml peach liqueur
tonic water

Method: Build in a chilled glass (add ice, vermouth & liqueur, stir, top with tonic, float gin)
Garnish: Dehydrated peach & rosemary

Mead & Flower

50 ml butterfly pea flower infused gin (floated)
15 ml limoncello
10 ml elderflower mead
Elderflower tonic

Method: Build in a chilled glass (add ice, limoncello & mead, stir, top with tonic, float gin)
Garnish: Dehydrated peach & green leafs

gin & tonic - DR P´s GT

DR Ps GT

40 ml gin
10 ml red vermouth
10 ml aperol
Grapefruit tonic

Method: Build in a chilled glass (add ice & first three ingredients, stir and top with tonic)
Garnish: Dehydrated orange & rosemary

gin & tonic - c-vitamin

C-Vitamin

50 ml butterfly pea flower infused gin (floated)
10 ml limoncello
10 ml blood orange cointreau
Grapefruit tonic

Method: Build in a chilled glass (add ice, limoncello & blood orange cointreau, stir, top with tonic, float gin)
Garnish: Dehydrated grapefruit & rosemary

Tell me about your favorite GT combination in the comments below.

Copyright © 2018-2021 All rights reserved to @cocktailpete

Dessert cocktails

dessert cocktails - apple & caramel cake
dessert cocktails - grandpa´s beard
dessert cocktails - apple pie
dessert cocktails - strawberry meringue
dessert cocktails - spiced orange cake
dessert cocktails - lime is the key
dessert cocktails - lemon pie

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Lately I have been working on some fun dessert cocktails with meringue.  I accidentally stumbled upon the idea of using Italian meringue to top on cocktails. Once I tried it, I was sold!

Some of my dessert cocktails are inspired by tasty well-known cakes such as Lemon Pie and “Grandpa’s beard”. “Grandpas beard” cake is a classic Danish cake with three layers: spongy cake, raspberry jam and meringue on top.

I have used less sugar/liquor in my dessert cocktails, as the meringue adds the perfect balance of sweetness.

Italian Meringue is particularly perfect to top on cocktails, as the meringue stays on top of the liquids. The eggs in Italian meringue are definitely NOT cooked, so if you are squeamish about using uncooked eggs in desserts, I suggest you use whipped cream instead.


Italian meringue recipe

I recommend using a KitchenAid/mixer for this recipe, as it will provide the best result.

100 g sugar
40 ml water
40 g pasteurized egg whites
Pinch vanilla sugar
Tiny pinch salt
(Tiny pinch of grated cinnamon for the cinnamon meringue)

1: Whip egg whites in a bowl, until its firm enough to turn the bowl upside down, while the egg whites stays in the bowl
2: Put sugar, water, salt & vanilla sugar in a sauce pan and gradually turn the heat up to medium / high, let it boil until it reach 116 degrees Celsius and remove the pan from the heat
3: Pour the sugar mass very slowly in the egg whites, only a little at a time, while constantly whipping
4: Keep whipping until the consistency is firm enough (have patience, it takes a little time; approx. 10 min)
5: Place it in the fridge for 2 hours before use.

Now you are ready to put the meringue in a piping bag and use it to top your cocktails.

Try these dessert cocktails recipes if you have a sweet tooth and like to play in the Sweet universe of cocktails.

Dessert cocktails recipes

Lemon pie

30 ml vodka
30 ml licor 43
20 ml limoncello
20 ml fresh organic lemon juice
Dash vanilla bitters
Fresh made italian marengue

Method: Shake with ice & double strain into a chilled glass, top with meringue and torch it
Garnish: None

Strawberry meringue

40 ml vodka
30 ml strawberry pure homemade
20 ml fresh organic lemon juice
20 ml licor 43
Dash vanilla bitters
Italian meringue homemade

Method: Shake with ice & double strain into a chilled glass, top with meringue and torch it
Garnish: Freezedried & dehydrated strawberries

Spiced orange cake

50 ml spiced rum (with a good spice to it)
50 ml fresh organic orange juice
30 ml fresh organic lime juice
15 ml cointreau
10 ml aperol
Dash winter bitters
Freshly made cinnamon italian meringue

Method: Shake with ice & double strain into a chilled glass, top with meringue and torch it
Garnish: Dehydrated orange, cookie and a cinnamon stick

Apple & caramel cake

50 ml apple gin
30 ml fresh organic lime juice
20 ml salty caramel liqueur
10 ml apple & caramel syrup homemade
Dash vanilla & ginger bitters
Homemade italian meringue

Method: Shake with ice & double strain into a chilled glass, top with meringue and torch it
Garnish: Freeze dried apple, dehydrated apple and a cookie

Grandpa´s beard

40 ml vodka
30 ml raspberry pure homemade
20 ml fresh organic lemon juice
10 ml chambord
10 ml licor 43
Dash liqourice bitters
Italian meringue homemade

Method: Shake with ice & double strain into a chilled glass, top with meringue and torch it
Garnish: Freezedried raspberries

Apple pie

50 ml apple gin
25 ml fresh organic lemon juice
15 ml licor 43
10 ml ginger liqueur
10 ml apple syrup
Italian cinnamon meringue homemade

Method: Shake with ice & double strain into a chilled glass, top with meringue and torch it
Garnish: Dehydrated apple, cookie and cinnamon stick

Lime is the key

60 ml gin (lime forward)
30 ml fresh organic lime juice
20 ml lime cordial
10 ml licor 43
1 bsp suze
Italian meringue homemade

Method: Shake with ice & double strain into a chilled glass, top with meringue and torch it
Garnish: Grated lime peel and a cookie

I Hope this post inspires you, to create your own signature dessert cocktails. I would love to hear about your experience with my recipes in the comments.

Copyright © 2018-2021 All rights reserved to @cocktailpete