Gin Basil Smash Cocktail - A Modern Classic by Joerg Meyer

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Simplicity and a perfect balance between tart and sweet, herbal and floral, Joerg Meyer's Gin Basil Smash certainly qualifies as a modern classic. Le Lion Bar de Paris, having won "Best New Bar Cocktail" at the 2008 Tales of the Cocktail Spirited Awards, solidifies this gin cocktails place in mixology history.
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Recipe:
handful of fresh basil leaves
2 oz/60 ml Rutte Dry Gin: bit.ly/ruttegin
1 oz/30 ml fresh lemon juice
2/3 oz/20 ml simple syrup
Instructions:
Gently muddle the basil to release essential oils.
Add Rutte Gin, lemon juice and simple syrup.
Muddle briefly to combine.
Add ice and shake to chill and dilute.
Double strain over ice into a Old Fashioned or rocks glass.
Garnish with basil leaves and serve with straws.

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Опубликовано:

22 дек 2015

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Комментарии : 29

@jrgmyr 8 лет назад

Thank you Robert ! I feel very honored to see someone I looked up to since old DRINKBOY days mixing my drink . Merci! I owe you a Gin Basil Smash when ever you come to Le Lion • Bar de Paris !

@jrgmyr 8 лет назад

+Erik Preusker Sehr gut !

@drickardlundberg 8 лет назад

Welcome back Robert! As a european I really appreciate that you did the whole recipe in both oz and ml. I try to do most of the cocktails you show us, but it is always a small hustle to try to remebmer hos many ml goes in to an oz and so on. So I really hope you'll keep telling us the recipe in both oz and ml. Regards, Rickard

@giff74 8 лет назад

I always enjoy your episodes the most. Glad to see you back!

@aronpillay1287 2 года назад

Looks yummy

@rebeccaosborne2141 8 лет назад

yay he's back!!!

@decimomaximomeridio1 8 лет назад

Que bueno verte de nuevo Robert....

@thiagovongilsa 8 лет назад

good to see you back! I use your tips always!

@La_sagne 8 лет назад

great to have you back... very nice video!

@FidoMcCokefiend 8 лет назад

Made this last night. Damn this is a great cocktail. I used Ford's Gin, and it was magnificent in this.

@Scythe070 7 лет назад

Just made myself one of these, delightfully bright and herbaceous! This channel is turning out to be a great resource for my cocktail education!

@labrinthCh 8 лет назад

Le Lion is a fantastic bar, im there at least two times a month! :)

@ch1525 8 лет назад

Welcome back, Robert! I have missed your videos. Liking the concept of this series!

@ygglicious 8 лет назад

Great drink! I fell in love with it a while ago, when my brother introduced me to it. I actually prefer a variation of it, called the "Basil Slush" - were you blend the ingredients, creating much stronger flavours & a vigorously green flavour.

@thermann9 7 лет назад

Very nice presentation sir!

@rizom 8 лет назад

Actually, bruising basil, as opposed to mint, isn't big of an issue. Joerg Meyer shows in one of his RU-vid videos the process of blending his basil into the syrup for the purpose of his high volume bar "The Boilerman".

@FlowerBoyWorld 8 лет назад

you could just have an european jigger on your bar as well which is 20 and 40 ml which allows for every ml measure to be made.

@Musiksender 8 лет назад

+Browneeentertainment I, beeing European (and, as Jörg Meyer, from Germany), prefer using a jigger that has 20 and 30 ml, since you can't measure 30 ml with a 20/40 ml jigger. Unfortunatley, there are far more 20/40 ml jiggers than 20/30 ml ones.

@FlowerBoyWorld 8 лет назад

Musiksender my 20/40 jiggers have a 10 cl mark inside the smaller end, making 30 cl really easy to measure.

@MrGotGlasses 5 лет назад

Honestly, there's not much point to muddling the basil pre-shake, since the ice'll end up bruising the leafs plenty to bring out the oils, as is. - Also, if you decide to finestrain the cocktail - which i'm completely fine with - you don't have to hold back on the shake either. You can do a much heavier shake, and break up the leaves to bring out even-more flavor, if you wanted.. That way you could use much smaller portions of basil, and get a near identical result. ;)

@luisestrada5140 8 лет назад

Great drink, but thats way too much basil for just one serving!

@ectoplasmicentity 8 лет назад

Welcome back! Do you have an email? I'd like to send you a recipe that I created (hopefully it isn't one already) for a cocktail. My family and friends love it. Maybe it can become a modern classic who knows.

@Cocktailnyymi 8 лет назад

0:27 - 0:47 just diamonds! Many not-so-modern cocktails might use such an obscure ingredient that not even cocktail bars stock it! So why and how could an ordinary Joe (Jane) from (insert city here) ever make it? Excellent points made, Robert. This video is a great one. Just a quick question though; since "Rutte Dry Gin" is not the everyday gin one would use, is its style for of a "London Dry" or what?

@SmallScreenNetwork 8 лет назад

+Cocktail Nyymi It is a dry gin.