This neo-classic is simple yet so satisfying.
Add all ingredients to a cocktail shaker with ice and shake hard for six to eight seconds. Fine strain over fresh ice into a rocks glass, and garnish with a basil leaf.Meyer has evolved in his recommendations, but has landed on Rutte Celery Gin, a Dutch gin distilled with celery leaves, to learn into the herbal and vegetal qualities of the cocktail. If a touch of celery in your drink sounds interesting to you, go ahead and follow this advice.
Personally, though he advises against too juniper-forward a gin, I have to admit I preferred them, and like how the piney juniper punches through the broad herbaceous base. The old stalwarts Beefeater and Tanqueray worked exceptionally, or for a halfway nod toward the new style, try Tanqueray 10.This drink is explicitly a lemon juice drink, and every recipe in existence reaffirms this fact.
That said, muddling does extract more flavor and color, so you can make you own choice. It’s instructive to use the whole plant and muddle the hell out of it, as Meyer does, just to see how it tastes. One of the things that makes the Gin Basil Smash a classic is that it’s good any way you make it.
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