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A fistful of basil smashed into a gin sour: green, fragrant, and Hamburg's gift to the modern canon.
Typical way it's made: 2 oz gin, 1 oz lemon juice, 0.75 oz simple syrup, a fistful of basil muddled hard
Jörg Meyer worked it out in the summer of 2008 at Le Lion Bar de Paris, his Hamburg bar, after a New York trip spent drinking Whiskey Smashes. Basil went in where mint had been, gin replaced bourbon, and the drink (sold briefly as the Gin Pesto) turned bright green and swept Germany within a single season.
Did you know
Meyer gives it an exact birthday, 10 July 2008, the day he published the recipe on his Bitters Blog under its new name.
Also known as: basil smash
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