The first time I made a Gin Basil Smash, I used "fresh" basil from the grocery store, and I thought it was a pretty good drink. Later, I was growing basil in a planter, and I used that. The difference was amazing. This may be the same type of wisdom as "water is wet," but the Gin Basil Smash is on a whole new level if you are able to set things up so that you can pick the basil leaves right before making the drink. Of course, this makes it a seasonal drink for the hottest part of the summer, but that's not necessarily a bad thing.
I've been watching and appreciating your videos for a long time, but lately this channel has turned from great to amazing! Keep it up, I can't wait for more outstanding recipes!
A Swedish bar has created the "Thai basil" a cocktail made with 5cl of gin, 3 cl of fresh lemonjuice and 2 cl thaibasilsyrup The foam that you top this drink with are made of cocounutcream.
The Savoy Garden looks amazing! That's the 1st time I've seen that pineapple juice foam trick. I must try to make it soon. Also your milk liqueur episode is inspirational too. Excellent work!
Thumbs 👍🏿 to the Green Park Cocktail 🍸. I was concerned about the egg addition but I didn’t taste it and the overall drink tasted great! Definitely going in my favs list!
The Gin Basil Smash has quickly become one of my favorite drinks, and this tutorial provides a fantastic guide to mastering it, along with some exciting variations.
Nice! I've only used Basil in drinks by making Basilcello (like Limoncello - but with basil) and it's got a terrific and interesting flavor. I'd be interested to see how one of these would turn out by using liquid nitrogen to freeze the basil prior to muddling - I imagine it would be brighter basil flavor with less bitter components (similar to using liquid nitrogen for a mojito - shatters the leaf vs. smashing the cell walls which can release bitter components). We typically grow 4-5 different types of basil in our garden .. this will be interesting to experiment with this summer.
I'll have to save these recipes for later, once my basil starts coming on strong from my garden. I did a bourbon basil smash last year that was really good! Cheers!
What a great Episode again! Thank you for the recipes! Surely gonna try them all, especially the pineapple & campari foam could suit a Mai Tai for example too! 🤔 Only one way to find out 🤪
those blue glass bottles are beautiful. Would have loved to see that carry through into the drink glass you chose for your drink. Colored glassware really transport me to another era.
Is basil washing the gin like you did with the mint also possible and because of the amount of Basil in the smash vs mint in a mojito would you add more basil weight to the wash?
Well I guess there’s different school of thoughts for this. Where I’m from, simple syrup is the definition of a syrup made of sugar and water but it doesn’t imply the ratio. Like I said it many times on the channel, when I don’t mention anything specific, that means I’m using my 1:1 simple and when I use a syrup with a different ratio, that’s when I specify. Hope this helps. CHEERS
But in the last cocktail the amount of alcohol is more than 60 ml. Is legal in a bar? Here in Sweden is only allow to serve cocktail With 5 cl(50 ml) of spritz. Really nice cocktails man congrats from Sweden.
That's the first time I hear this. I know some countries have more strict regulations but illegal to serve a cocktail with more than 60ml of spirit... it's the first time I hear this. That said, just rejigger the specs according to your laws if you want to make it at a bar. Cheers!
Went with #2; however wanted to go with #3. Sadly I cannot make cocktails that have Italicus in the spec's. Live in a city of 1.3 million...no Italicus ☹️ Would love to know an alternative, or better yet ... A home version of rosolio di bergamotto. (HINT)
I love the Green Park so much!! I personal make a twist on this cocktail I use sweet thai basil isntead of italian basil and I put a litte bit of lemongras in the shaker before muddling. I call it Lumphini Park and it is so nice you should try.
i've made your Savoy Garden with Gin Mare Capri, because of the bergamot flavour of this gin. Used Berto Bitter instead of Campari. It was amazing. Thank you for your effort your selection of cocktails is very well prepered and presented. Thank you
Yeah I saw that once in a old video about the cocktail. Isn't it funny how all the videos or articles about this cocktail, featuring Erick himself, share different recipes. Old Tom gin vs Tanqueray Ten, Muddled / No muddle, Garnish no garnish...
First things first: Love the Video ☺️ Great content as usual! Please keep it up! Two things: (1) Could you incorporate the amount of liquids that you use in the cocktails on the side of the videos? I feel like it's a nice visual addition especially when it comes to syrups. I know that you say it but I think it's just fits well to add it on the screen :) (2) Is the Italicus Bergamot liqueur the same liqueur that you also used in the Empress Lavender Honey Lemonade? I really want to replicate this drink but want to use the exact same ingredients! Greetings from the Netherlands and thanks 🍸
1:48 my wife and I absolutely love watching you videos so much we have been building our bar with major influences from you channel…. With that where can we get spill table like yours 😅
Love seeing ideas for drinks with a savoury nod. Always enjoy how you cover simpler-to-make drinks as well as those that you can invest more time into their creation. :)
@@TrufflesOnTheRocks But I do have one other question. It seems that it is not possible to obtain pectinex for the clarification. What other substitutes can we do? agar agar?
I had never heard of Rosolio or Bergamot liqueur. I've been looking on-line to see if it is sold anywhere here in Quebec. No luck :( I love bergamote and would love to try it. In the mean-time, is there anything that would come anywhere close as a substitute?
YEah well that's true, Italicus is not distributed yet in Quebec. I heard it was coming though so keep the faith LOL In the meantime, you might be lucky with the company called "Bella Vita Grand Cru" which I believe import a bergamot liquor in private importation.
Hey Nancy, I just had a look and I was wrong. It's "G à la Deux" who imports liquor company with a bergamote liqueur in their line up. I'm not sure if they import that specific one but you could give it a shot. Here's their insta instagram.com/galadeux_/
Made em all! Haven’t made milk liquor yet but I will. Couldn’t get the foam, just a thin layer that was gone almost immediately. I tried blending longer even but no luck. Will keep trying. All three are delicious
"Too little could ruin the cocktail." So much nonsense. This is just a gimlet / gin sour with the addition of basil. Too little basil is just a delicious gimlet. In fact, i would argue that i could garnish a gimlet with a sprig of basil and get the same cocktail minus the color. The basil flavor mostly comes from the olfactory sense.
What will you have tonight?
1- Classic Basil Smash
2- Green Park
3- Savoy Garden
4- All of the above ;)
Cheers my friends and have a great weekend!
Is the DIY chartreuse in the works still?
The first time I made a Gin Basil Smash, I used "fresh" basil from the grocery store, and I thought it was a pretty good drink. Later, I was growing basil in a planter, and I used that. The difference was amazing. This may be the same type of wisdom as "water is wet," but the Gin Basil Smash is on a whole new level if you are able to set things up so that you can pick the basil leaves right before making the drink. Of course, this makes it a seasonal drink for the hottest part of the summer, but that's not necessarily a bad thing.
I've been watching and appreciating your videos for a long time, but lately this channel has turned from great to amazing! Keep it up, I can't wait for more outstanding recipes!
Thank you so much! That really means a lot! :) CHeers!
2:39 Don't just use the leafs, take the stems as well (as long as they're not wooden). This is where the aroma and most important the color comes in.
A Swedish bar has created the "Thai basil" a cocktail made with 5cl of gin, 3 cl of fresh lemonjuice and 2 cl thaibasilsyrup
The foam that you top this drink with are made of cocounutcream.
The Savoy Garden looks amazing! That's the 1st time I've seen that pineapple juice foam trick. I must try to make it soon. Also your milk liqueur episode is inspirational too. Excellent work!
Thanks Joe! I'm glad to hear you enjoyed the Milk Liqueur idea. And that foam... it's so fun and easy... Love it
Gin Mare is FANTASTIC in this drink too! Love this modern classic!
Oh great idea!!! Cheers
Thumbs 👍🏿 to the Green Park Cocktail 🍸. I was concerned about the egg addition but I didn’t taste it and the overall drink tasted great! Definitely going in my favs list!
Thanks a lot! So glad you liked it. Cheers!
The Gin Basil Smash has quickly become one of my favorite drinks, and this tutorial provides a fantastic guide to mastering it, along with some exciting variations.
Can you post the link for the coupe glasses used for the Green Park version?
Same question!
Nice! I've only used Basil in drinks by making Basilcello (like Limoncello - but with basil) and it's got a terrific and interesting flavor. I'd be interested to see how one of these would turn out by using liquid nitrogen to freeze the basil prior to muddling - I imagine it would be brighter basil flavor with less bitter components (similar to using liquid nitrogen for a mojito - shatters the leaf vs. smashing the cell walls which can release bitter components).
We typically grow 4-5 different types of basil in our garden .. this will be interesting to experiment with this summer.
I'll have to save these recipes for later, once my basil starts coming on strong from my garden. I did a bourbon basil smash last year that was really good! Cheers!
Lucky you Sean! Growing fresh herbs is so nice! Cheers mate
Love the campari/pineapple foam idea!! Will have to try this cocktail
Happy you love it! Let me know how you like the cocktail. Cheers 🥂
What a great Episode again! Thank you for the recipes! Surely gonna try them all, especially the pineapple & campari foam could suit a Mai Tai for example too! 🤔 Only one way to find out 🤪
Hi there....where did you bought your shaker from...
Is that 18/28 oz...
Let me know please.
In the bar i worked at, we added ~5 slices ginger and used lemon grass infused gin
Basil smash, but use strawberry infused gin. It goes great with lemon and basil.
I'm sure it's wonderful!
Compliments and how do you make the strawberry infused gin? Cheers
One of my favorite cocktails
What's the purpose of a reverse dry shake?! I am just a lil confused n would love the background info!!
@trinkabenteuer
Amazing video as well as the formula. did you use any foam stabilizer like lecithin? When I try to make the foam it lasts very short amount of time.
those blue glass bottles are beautiful. Would have loved to see that carry through into the drink glass you chose for your drink. Colored glassware really transport me to another era.
Is basil washing the gin like you did with the mint also possible and because of the amount of Basil in the smash vs mint in a mojito would you add more basil weight to the wash?
That shot of the campari and pineapple foam being placed on the drink might be the most pornographic thing I've ever seen.
Gotta say this was exactly what I was looking for tonight
AWESOME!!!
Hi
In these cocktail can I use the grey goose vodka!??
Is it alcohol? Percentage? Or also be non alcoholic??
To bad it's still snowing, I will try this in july hehe
I don't understand when you said 2:1 simple syrup???? Simple is 1:1 and rich is 2:1.......
Well I guess there’s different school of thoughts for this. Where I’m from, simple syrup is the definition of a syrup made of sugar and water but it doesn’t imply the ratio. Like I said it many times on the channel, when I don’t mention anything specific, that means I’m using my 1:1 simple and when I use a syrup with a different ratio, that’s when I specify. Hope this helps. CHEERS
But in the last cocktail the amount of alcohol is more than 60 ml. Is legal in a bar?
Here in Sweden is only allow to serve cocktail
With 5 cl(50 ml) of spritz.
Really nice cocktails man congrats from Sweden.
That's the first time I hear this. I know some countries have more strict regulations but illegal to serve a cocktail with more than 60ml of spirit... it's the first time I hear this. That said, just rejigger the specs according to your laws if you want to make it at a bar. Cheers!
Went with #2; however wanted to go with #3. Sadly I cannot make cocktails that have Italicus in the spec's.
Live in a city of 1.3 million...no Italicus ☹️
Would love to know an alternative, or better yet ... A home version of rosolio di bergamotto. (HINT)
Anyone know the name of the metal catcher he’s using? It’s perfect size for home use. Would love to add it to my home tools!
Do you mean when I scoop the foam? It's a julep strainer, very common in bartending kits
Hey. Is it possible to replace Rosolio di Bergamotto Italicus with something?
Another bergamot liqueur can do no problem.
I love the Green Park so much!! I personal make a twist on this cocktail I use sweet thai basil isntead of italian basil and I put a litte bit of lemongras in the shaker before muddling. I call it Lumphini Park and it is so nice you should try.
i've made your Savoy Garden with Gin Mare Capri, because of the bergamot flavour of this gin. Used Berto Bitter instead of Campari. It was amazing.
Thank you for your effort
your selection of cocktails is very well prepered and presented.
Thank you
You missed to spray over the GREEN PARK some gin. Grat video
Yeah I saw that once in a old video about the cocktail. Isn't it funny how all the videos or articles about this cocktail, featuring Erick himself, share different recipes. Old Tom gin vs Tanqueray Ten, Muddled / No muddle, Garnish no garnish...
who makes your glassware ?
I love that coupe.
From so many different places LOL in this one, the only that doesn't come from thrift shops is the coupe which is from Waterford crystal.
Congratulations! very smart cocktail, i love junglebirds
Excellent work. I'm also a long-time bartender and cocktail enthusiast that's made riffs on this drink. I love glasses for the original version.
Celery bitters sounds really interesting. What other cocktail are they used in?
Engagement
Will the foam work with orange (or any other citrus) juice instead?
Not really. The magic happens because pineapple is such a foamy jucie by itself
@@TrufflesOnTheRocks That's a shame, like a few people I'm allergic to pineapple but really want to try this cocktail!
Wow Amazing Gin Basil Smash!
That looks delicious and refreshing.
Thank you 🙏
First things first: Love the Video ☺️ Great content as usual! Please keep it up!
Two things:
(1) Could you incorporate the amount of liquids that you use in the cocktails on the side of the videos? I feel like it's a nice visual addition especially when it comes to syrups. I know that you say it but I think it's just fits well to add it on the screen :)
(2) Is the Italicus Bergamot liqueur the same liqueur that you also used in the Empress Lavender Honey Lemonade? I really want to replicate this drink but want to use the exact same ingredients!
Greetings from the Netherlands and thanks 🍸
Thanks Philipp! Yeah it's the same liqueur.
Great choices!
I didn't know the other 2.
What Joerg Meyer always pronounces: Use the branches as well! Muddle the whole plant.
If you like it that way, do it mate but personally, I don't like to muddle the stem. But I keep them for infusions ;)
1:48 my wife and I absolutely love watching you videos so much we have been building our bar with major influences from you channel…. With that where can we get spill table like yours 😅
Haha! That’s awesome! Just look for drip trays on Amazon. You’ll find some
CHEERS
Love seeing ideas for drinks with a savoury nod. Always enjoy how you cover simpler-to-make drinks as well as those that you can invest more time into their creation. :)
Thank you Deborah! Cheers!
The Savoy Garden looks beautiful! And sounds super delicious.
Thanks mate!
what other cocktails would you suggest that we can utilize the foam ?
Hey Justin, Try it with my stirred down Jungle Bird or on a Kingston Negroni :)
@@TrufflesOnTheRocks gonna do just that tonight !
@@TrufflesOnTheRocks But I do have one other question. It seems that it is not possible to obtain pectinex for the clarification. What other substitutes can we do? agar agar?
That drink got me best taste last year at my neighbourhoods
gin day comp.
I love that you're doing a gin day contest with your neighbours! That sounds so fun!
I had never heard of Rosolio or Bergamot liqueur. I've been looking on-line to see if it is sold anywhere here in Quebec. No luck :( I love bergamote and would love to try it. In the mean-time, is there anything that would come anywhere close as a substitute?
YEah well that's true, Italicus is not distributed yet in Quebec. I heard it was coming though so keep the faith LOL In the meantime, you might be lucky with the company called "Bella Vita Grand Cru" which I believe import a bergamot liquor in private importation.
Hey Nancy, I just had a look and I was wrong. It's "G à la Deux" who imports liquor company with a bergamote liqueur in their line up. I'm not sure if they import that specific one but you could give it a shot. Here's their insta instagram.com/galadeux_/
bro, your going to be huge on youtube
Can't wait to try this, so perfect for the upcoming warmer weather.
I guess that's the 20 celcius here that got me in the mood ;) Cheers!
Don't ask me what I want for the apéro time 😁 Number 3 and then number 2 and number 3 again...and again 😂
HAHA! Oh that just give me an idea... Bok Choy smash HAHA!!!
@@TrufflesOnTheRocks 😂🤣
What finesse when laying the foam 🤌🏽
🤣
Gonna have to try the savoy garden for sure.
Cheers to that! Let me know how you liked it when you had it. Cheers!
Recently got into the Basil Smash and also a bottle of Italicus. Love both so this episode is most perfect and I haven’t even watched it yet!
Well that must be a sign :)
Made em all! Haven’t made milk liquor yet but I will. Couldn’t get the foam, just a thin layer that was gone almost immediately. I tried blending longer even but no luck. Will keep trying. All three are delicious
@@jokur2630 sorry to hear you had problems with the foam… did you use freshly pressed pineapple juice?
@@TrufflesOnTheRocks I did not, it was store bought. I will try again. Thanks!
This was fantastic!
Thank you!
"Too little could ruin the cocktail." So much nonsense. This is just a gimlet / gin sour with the addition of basil. Too little basil is just a delicious gimlet. In fact, i would argue that i could garnish a gimlet with a sprig of basil and get the same cocktail minus the color. The basil flavor mostly comes from the olfactory sense.
YESSSSS!!!!===========>First in!!!
Basil is such a great flavour in cocktails
All the fresh herbs!