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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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