Basil brings a delicate herbal bouquet to this smooth & fresh cocktail. Depending on the gin and type of basil used, this contemporary classic can take on an interesting spectrum of flavors.
While the egg-less Basil Smash is just as delicious, the foam top from egg white does give the drink a lovely, rounded mouthfeel.
50-55 ml Gin
30 ml Fresh lemon juice
15 ml Rich syrup (2:1)
1 Pasteurised egg white
2-4 dash Celery bitters
4-6 pc Fresh basil leaves
Serve in a Coupe glass.
❶ Chill the coupe glass.
❷ In a shaker, add half the gin, then, using a bar spoon or a muddler, gently but firmly press the basil against the side of the shaker. This releases the fragrant oils of the herb, without the bitter chlorophyll.
❸ Add remaining ingredients and fill the shaker with ice. Shake vigorously for about 10 seconds.
❹ Remove the ice by straining the mixture back to the shaker.
❺ Dry shake even more vigorously, if you can, for about 8 seconds.
❻ Double strain into the chilled glass.
❼ Allow a few moments for the layers to settle. Perfect time to wash your bar tools.
❽ Place a gently flattened basil leaf on top of the foam as garnish and serve.
Adapted from a 2011 recipe by Erik Lorincz.
Get the ingredients set here.