Sponsored: Gin Basil Smash Cocktail - Created by Joerg Meyer
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- Опубликовано: 16 мар 2015
- Watch this episode on Small Screen: smallscreennetwork.com/video/3...
A new category of gin has spawned a new generation of gin cocktails. One of Charlotte's favorites, and surely a new classic cocktail, is the Gin Basil Smash created by Joerg Meyer in 2008 at Le Lion Bar in Hamburg, Germany. A true celebration of basil and the botanicals in gin, this cocktail is perfect for any time of year but best suited for a warm, sunny day.
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Recipe:
8 to 10 leaves fresh basil
3/4 part simple syrup
3/4 part fresh lime juice
2 parts Hendrick's Gin: bit.ly/hendricks_reservebar
Instructions:
Muddle the basil with the simple syrup.
Shake with ice.
Fill rocks glass with crushed ice.
Strain cocktail over ice.
Garnish with basil leaves and cucumber slice. 
Хобби
Hmm, I live in Hamburg and visited the "Bar Le Lion" a couple of times over the last years. It is great place which I really can recommend. We also replicated the drink a lot of times because it is quite famous here in Hamburg.
However, the drink, that is presented in this video is a "slightly" different version of the original Gin Basil Smash.
1. It is never - NEVER - served with crushed ice. Typically you get one large ice cube.
2. You need much more basil than these few pieces. The cocktail needs to look really(!) green.
3. The green color is primary achieved using larger cracked ice that is "hard shaken". So put a lot of effort on shaking, it is really exhausting but leads to a strong and refreshing flavour. This makes the drink unique!
4. Fine-straining is mandatory because with hard shaking, you are really "cutting" the basil in very small pieces.
5.This is the first receipt I see that uses lime juice instead of lemon. Mhm, I will give it a try next time, but increasing then the amount of sirup seems to be appropriate. The original receipt uses less sugar.
6. The Gin varies over the years and is not a constant component.
The version that was presented by Robert Hess on this channel follows much more the original drink, although Le Lion does not necessarily use Rutte Gin any more.
Anyway, this is a very great cocktail and one of my all time favorites.
Great and helpful comments!! Thanks!! I would love to replicate this fabulous cocktail!!
I tried it with both lime and lemon...I prefer the lemon.
I made this recipe for a friend and his wife when they came over. She was insistent that she did not like Gin...she asked for another of these as she finished her first pretty quickly. This is a winner!
Such a great way to convert someone!
This actually looks like something I'd say I like to drink without sacrificing my dignity.
Joerg Meyer Congratulations!
This looks so good! 💕
Love this modern classic! I use basil infused simple in mine just for a bit of a kick
Love me some basil in a cocktail, BAM !
She forgot to fine strain it which it was initially there 😂😂
Classy
Robert Hess does this on this channel with Rutte Dry Gin and lemon juice. Her recipe is slightly sweeter than his 2/3oz Vs
3/4oz Simple syrup, probably to balance the higher acidity of the lime juice. Interesting to see how the Rutte tastes different to Hendricks.
So, this is indeed a really nice cocktail and as a someone before me already stated this is more of a Gin Gimlet. A Gin Basil Smash has lemon instead of lime, way more gin and WAY more basil including the stemps. I mean one can see it directly by the color that this can not be the right recipe. A Gin Basil Smash has to be deeply green! Also you do not use crushed ice but rather bigger ice types.
i know this sound when she startet the "muddeling"
he used lemon juice instead of lime.
Didnt she just made a simple basil gimlet rather then a smash? By putting lime instead of the regular lemon it changes the idea quite a bit. Also using hendricks for this one... seems weird.
pretty cool healthy cocktail :-)
sugar and alcohol where is the healthy part ?
@@drinkingineasterneurope6947 basil and lime of course😜
with this drink ive seen if you use a french shaker (metal + metal) rather than boston (metal + glass) it extracts more colour and flavour.
+Tom Hydzik I heard that being mentioned by Jörg Meyer himself. Why is that? Can anyone explain???
I dunno why a French shaker should be more efficient at extracting the colour and flavour but, I prefer using one to a Boston.
It needs to be shaken a lot more then this to get the flavour out and it also needs to be double strained so you don't get Basil parts in your drink. This is how it's suppose to look: imgur.com/C7lL3LW (at least it's much closer to the original.) Kudos to the Lion
If the cocktail is green that means chlorophyll has been extracted bwecause the basil was overly muddled. It will make the drink bitter and grassy.
I can actually change basil to mint?
What was that syrup she added to basil
Simple Syrup
2:30 aromer?
is this shaken or muddled?
Muddle the basil and simple syrup and shake with ice and other ingredients.
So, its essentially a Mojito with Mint and Rum replaced with Gin and Basil?
1blackone Definitely similar to the Mojito.
or a rum and coke, with gin and basil instead...lol
So, nothing like a Mojito then?
Why?
What's BAAzil? ...did you mean basil?
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