Mint Basil Smash Cocktail Recipe

I’m always on the lookout for cocktails that feel fresh but aren’t a pain to make at home. The Mint Basil Smash totally nails it—herbs, citrus, and a crisp spirit base? Yes, please.

This cocktail blends mint, basil, lemon, and gin into a bright and refreshing drink you can shake up in minutes.

I stumbled onto this idea while reading about Jörg Meyer, the bartender from Hamburg who came up with the Gin Basil Smash at Bar Le Lion. His drink actually got some serious recognition at the Tales of the Cocktail Spirited Awards as one of the best new cocktails.

That story inspired me to mess with the recipe a bit—adding mint for an extra layer of flavor. It seemed like a fun twist, and honestly, why not?

This version nods to the original but bumps up the refreshment factor. You’ll see how simple it is to throw together, what you’ll need, and how to make it all work.

I’ll toss in some tasting notes too, so you’ll have a sense of what’s coming with each sip.

Mint Basil Smash Cocktail Recipe

I really dig how this drink balances bright herbs with zippy citrus. The combo of mint and basil brings a fresh spin to the classic gin smash.

Simple syrup and lemon juice smooth out the flavors so nothing feels too sharp or overpowering.

Equipment

• Cocktail shaker – I like a sturdy shaker that won’t leak everywhere.
• Muddler – Wood or stainless steel works; it’s just for crushing the basil and mint to get those oils out.
• Jigger – I use one for measuring the gin, syrup, and lemon juice, just to keep things consistent.
• Strainer – Fine mesh is best, so you don’t get leafy bits in your glass.
• Rocks glass – I usually go with a short glass, wide rim, plenty of space for ice.
• Bar spoon – Long-handled and easy for stirring if you want to.
• Ice – Big cubes are my go-to since they melt slowly and keep things cold.

Having everything ready before I start makes the whole thing less hectic. I try not to over-muddle the herbs—otherwise the drink can get a little bitter.

Ingredients

• 2 oz London dry gin (Tanqueray or something botanical is great)
• ¾ oz freshly squeezed lemon juice (lime works in a pinch, but lemon’s my favorite)
• ½ oz simple syrup (or honey syrup if you want it a bit richer)
• 6–8 fresh basil leaves
• 3–4 fresh mint leaves
• Club soda (optional, for a lighter version)
• Ice cubes

Fresh herbs make a huge difference—the flavor just pops. If the basil is limp or old, the drink kind of falls flat.

Fresh lemon juice? Non-negotiable for me. Bottled stuff just doesn’t compare.

Instructions

• Toss the basil and mint leaves into the bottom of your cocktail shaker.
• Add simple syrup and give everything a gentle muddle—enough to release the oils, but don’t shred the leaves.
• Pour in the gin and squeeze in the lemon juice.
• Fill the shaker with ice and shake for about 10–15 seconds until it’s nice and chilled.
• Double strain into a rocks glass packed with fresh ice.
• Garnish with a sprig of basil or a mint leaf if you’re feeling fancy.
• If you want a lighter, sparkling finish, top with a splash of club soda.

Double straining is key—I can’t stand when little bits of leaves get stuck in my teeth. It just keeps the drink cleaner.

Notes

London dry gin is my pick—it’s crisp and really lets the herbs shine. Botanical gins are good too, but sometimes they bring a lot of floral notes.

I usually stick with simple syrup for sweetness, but honey syrup can be fun if you want something a bit rounder. Pressing too hard when muddling? That’s how you get grassy, bitter flavors, so I try to go easy.

If I’m craving more basil, I’ll just add a couple extra leaves. I keep the mint light, though, since it can easily take over.

On hot days, a splash of club soda makes this super refreshing. Other times, I skip it and let the flavors stay bold and concentrated.

Tasting Notes

That first sip? It hits with this crisp, bright taste that’s hard to miss. Right away, the basil flavor jumps out—sort of herbaceous, honestly, and it just feels fresh and clean.

Then there’s the mint, which sneaks in with this cool edge. It balances everything, and together, they’re kind of like a garden-fresh twist—almost like a lighter, breezier gin pesto, but without that heavy, oily vibe.

The gin itself has these subtle botanicals running through it. I’ve had plenty of gin cocktails, but the basil here really makes it stand out; it’s not your typical gin fizz or gin sour at all.

It feels lighter than a whiskey smash, for sure. Still, it brings that muddled herb character, which I think works especially well for a summer cocktail—the flavors just stay bright and refreshing.

The finish lingers with these soft herbal flavors that stick around. I really like how the basil’s natural oils coat your palate, leaving this clean aftertaste that makes you want to go back for another sip of this refreshing gin cocktail.