• Jac

Green Park


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


Basil leaf


Jigger, bar spoon, cocktail shaker, mesh strainer

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.

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