In Italy, we know basil like the back of our hand. We use it in cooking—sometimes even as a source of regional pride (think pesto)—and we’ve learned to appreciate its versatility in cocktails too. With its fresh, semi-sweet, and slightly spicy notes, basil is a multi-purpose ingredient and one of the most frequently used herbs in mixology.
Basil: Which One to Use?
Let’s get one thing straight: there’s more than one type of basil, even though the Italian variety is probably the most famous. Its technical name is Ocimum basilicum, but everyone just calls it Genovese basil or sweet basil.
But there’s also Ocimum basilicum ‘Purple Ruffles,’ with its purple leaves and slightly spicier flavor with hints of anise. Then there’s the Thai basil (thyrsiflorum), which has a hint of licorice, or the Mexican variety with a touch of cinnamon. Not to mention Ocimum americanum, which has a citrusy aroma and taste, or Ocimum kilimandscharicum, which smells like camphor.
A skilled bartender knows how to choose the right basil for their cocktails. Often, it’s the Genovese basil that ends up as a garnish or muddled in the glass or shaker (careful not to overdo it to avoid releasing unpleasant notes). However, the rise of craft cocktails has opened the door to experimentation and personalization, welcoming other basil varieties to the bar.
Basil in Cocktails, the Most Famous Recipes
Basil can be a fun and interesting addition to many cocktails. A few basil leaves can add a fresh, aromatic note to a Gin and Tonic or enhance the flavor of a Mojito by playing off the mint. But then, there are drinks where basil is the star of the show—not just a supporting act, but the main character. Here are some of the most famous examples.
Gin Basil Smash
Invented by Jörg Meyer in 2008 at Le Lion in Hamburg, this cocktail was initially called the Gin Pesto but became famous as the Gin Basil Smash. To make it, you muddle about a dozen basil leaves in a shaker, then add 60 milliliters of gin, 30 milliliters of lemon juice, and 15 milliliters of simple syrup. Shake it well and strain it into an old-fashioned glass filled with ice. Garnish with three sprigs of basil. Meyer himself says that increasing the gin to 70 milliliters is “an act of love.”
Basil in Cocktails, Basil Gimlet
Created more recently (the exact date is unknown) by Shelley and Greg Lindgren at Rye Bar in San Francisco, the Basil Gimlet shares some similarities with the Gin Basil Smash. For example, it also uses 60 milliliters of gin and 5 basil leaves, along with 30 milliliters of lime juice (more acidic than lemon) and 15 milliliters of simple syrup (less sweet than sugar syrup). The preparation is almost identical: muddle the basil in a shaker, add all the other ingredients, and shake vigorously. Strain into a coupe glass without ice and garnish with a basil leaf. There’s also a variation with vodka instead of gin, which originated in Boston but goes by the same name.
Basito
As the name suggests, this is a Mojito with basil instead of mint. You start with 6 basil leaves, 2 teaspoons of brown sugar, and 20 milliliters of lime juice in the bottom of a glass, then muddle them together. Add ice cubes, 45 milliliters of light rum, and enough soda to fill the glass. Stir gently and garnish with a basil sprig and a lime wedge. For a twist, try ginger ale instead of soda. The birth date and creator’s name? Unknown.
