Cranberry Basil Smash Cocktail Recipe

Whenever I’m craving a cocktail that’s fresh but not a hassle to make, I end up mixing a Cranberry Basil Smash. The tartness from cranberry and that punchy basil—it’s a combo that just works, honestly.

It hits that perfect spot: bright, not too sweet, and somehow feels a little fancy even though it’s dead simple. You don’t need bartending skills to pull this off, either.

The basil brings this herbal vibe that really lifts up the cranberry. Plus, those colors? They pop, so it looks festive even if it’s just a random Tuesday.

All you need are a handful of ingredients and some basic tools. No need to overthink it.

Cranberry Basil Smash Cocktail Recipe

This one’s a favorite because it balances that cranberry tang with basil’s freshness. Super easy to make at home, and you get to pick between gin or vodka—whatever’s hanging around.

The instructions are straightforward, and you won’t be hunting for rare ingredients.

Equipment

• Cocktail shaker – Makes mixing and chilling a breeze.
• Muddler – For smashing the basil and getting all those good flavors out.
• Strainer – Keeps the drink nice and smooth when you pour.
• Cocktail glass – I usually grab a rocks glass, but use what you like.
• Measuring jigger – Helps keep the flavors in check.
• Spoon or stir stick – Sometimes I just stir if I’m feeling lazy.

Honestly, as long as you have a shaker and something to muddle with, you’re set. The rest is just icing.

Ingredients

• 2 oz gin or vodka
• 1 oz cranberry juice (I go for unsweetened)
• ½ oz simple syrup or honey syrup
• 4–5 fresh basil leaves
• 2–3 fresh cranberries (optional, for garnish)
• Ice cubes
• Splash of ginger ale (if you want)

Gin gives it a more herbal kick, but vodka keeps things clean and simple. Fresh basil is a must—it really makes the drink.

Instructions

• Toss the basil leaves into your shaker and muddle them gently.
• Pour in the gin or vodka, cranberry juice, and syrup.
• Add ice and shake it up for about 10–15 seconds.
• Strain into a glass filled with fresh ice.

If you like things lighter, just top it off with a splash of ginger ale. Throw on a few cranberries or a basil sprig to make it look extra nice.

I try not to over-shake so the basil doesn’t go bitter. A quick strain keeps it from getting leafy.

Notes

I lean toward gin when I want the basil to really come through, but vodka is great if you’re after more cranberry bite. Unsweetened juice keeps things from getting cloying, especially if you add ginger ale.

No muddler? Back of a spoon gets the job done. Sometimes I tweak the syrup if the cranberry juice is super tart.

Chilled glasses help the drink stay crisp. I’ve even used frozen cranberries—they look good and keep things cold without watering it down.

Tasting Notes

Right off the bat, that first sip hits with a sharp cranberry tartness—it’s got a bite that wakes up my taste buds in no time. It’s crisp, but honestly, not too much.

Then there’s the basil. It sneaks in with this light herbal vibe that somehow keeps the fruit in check.

I really like how those fresh leaves give off a gentle, almost peppery flavor. It kind of hangs around for a second before fading out.

There’s a touch of sweetness in there too. It’s just enough to take the edge off the cranberry and make everything go down smooth, but thankfully, it’s not cloying.

The texture? Super refreshing. The muddled basil and the cold mix do wonders.

I get a kick out of those little bits of herb—they give each sip a fresh, almost garden-like aroma.

Honestly, I think the flavor shines brightest when the drink is icy cold. The chill keeps the cranberry sharp, the basil clean, and somehow makes it easy to nurse the drink for a while.

Key Flavor Notes:

• Tart cranberry upfront
• Fresh basil in the middle
• Light sweetness at the finish