Lavender Basil Smash Cocktail Recipe
This Lavender Basil Smash brings together floral and herbal flavors for a refreshing drink. I stick to basic equipment, fresh stuff, and simple steps to make it at home.
Equipment
- Cocktail shaker: You’ll want this for mixing everything thoroughly.
- Muddler: I use it to press the basil and lavender and get those flavors out.
- Jigger: For measuring liquids—accuracy helps.
- Strainer: Keeps the bits out of your glass.
- Highball or rocks glass: I usually serve the cocktail in one of these.
- Bar spoon: Handy for stirring, if you need it.
- Fine mesh strainer (optional): Catches tiny herb pieces when pouring.
Ingredients
- 2 oz gin: I pick a gin that isn’t too herbal so it won’t drown out the lavender and basil.
- 1 oz fresh lemon juice: Adds tartness and a bit of zing.
- 3/4 oz simple syrup: Sweetens things up and keeps the flavors balanced.
- 3-4 fresh basil leaves: I like these for their strong bright flavor.
- 1/4 tsp dried culinary lavender or 1 small sprig fresh lavender: Just enough floral to play nice with the basil and gin.
- Ice: For shaking and serving obviously.
- Basil sprig and lavender sprig for garnish: Not a must, but it looks and smells great.
Instructions
- Add the basil leaves and lavender to your shaker.
- Muddle gently to release the oils and scents. I try not to shred the leaves too much.
- Pour in the gin, lemon juice, and simple syrup.
- Add a generous amount of ice to the shaker.
- Pop the lid on and shake well for about 15-20 seconds, until the outside feels icy.
- If I want things extra smooth, I double strain with a standard and a fine mesh strainer.
- Pour into a glass with fresh ice.
- Garnish with a basil sprig and a touch of lavender for that extra aroma.
Notes
I always use culinary grade lavender—otherwise, things can get weirdly bitter or soapy.
Fresh basil is a must. Old, limp leaves just drag the drink down.
Don’t over-muddle the herbs or you’ll get unwanted bitterness.
Sometimes I swap gin for vodka, or tweak the syrup if I want it sweeter or drier. Why not?
I taste before serving and adjust lemon or syrup until it feels right. It’s personal.
The garnish is optional, but honestly, it really does make the drink pop.
Fresh basil is a must. Old, limp leaves just drag the drink down.
Don’t over-muddle the herbs or you’ll get unwanted bitterness.
Sometimes I swap gin for vodka, or tweak the syrup if I want it sweeter or drier. Why not?
I taste before serving and adjust lemon or syrup until it feels right. It’s personal.
The garnish is optional, but honestly, it really does make the drink pop.