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Baked » Recipes » Vegan

Gin, Basil, and Raspberry Smash

Published: May 8, 2020 · Modified: Jun 7, 2022 by Baked · This post may contain affiliate links · Leave a Comment

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Summer produce used simply. This gin basil smash is a fresh, clean drink with the aroma of fresh basil and sweet raspberries. Muddle, shake, drink. 

Pink gin basil smash with ice and fresh raspberries.

Gin Basil Smash – with Raspberries

The gin basil smash is not only one of our favourite summer cocktails, but one that can be made year round with a windowsill basil plant and frozen raspberries. Herbaceous fresh basil, sweet raspberries, and botanical gin make this a drink well worth shaking up.

This is particularly delicious as we move into summer. It’s a boozy, refreshing take on basil raspberry lemonade, with a touch of lemon juice and simple syrup in the mix.

Not sure what a smash is? It’s a variation on a julep and dates from the mid-19th century. Here’s a quick history of the smash.

If you want a basil gin smash fizz, add a couple of ounces of soda water to your glass after shaking and pouring. This drink serves one but can easily be doubled.

Top down view showing muddled raspberries and basil.

What You’ll Need

  • Fresh basil leaves
  • Fresh or frozen raspberries
  • Simple syrup
  • Lemon juice
  • Gin
  • Soda water (optional)
Ice cubes being added to cocktail shaker.
Pouring gin into a cocktail shaker.
Woman shaking red cocktail.

Why Shake a Cocktail?

There are several reasons why we shake and don’t stir. Shaking your drink in a cocktail shaker helps to blend the flavours more effectively, adds a touch of water to the drink as the ice cubes melt, and cools everything down.

We love this article on the science behind a cocktail shake. So while you don’t need one, if you enjoy a Friday evening cocktail, maybe a shaker belongs in your cupboard.

Cocktail being poured from shaker into glass.
Soda water being poured into a pink cocktail.

More Fabulous Cocktails and Mocktails

Pimm’s Lemon Crush Cocktail
Earl Grey Mocktail
Strawberry Slush with Lime (turn this into a champagne cocktail)
Cardamom Spiked Peach Shrub – try this with gin

Pink cocktail with ice cubes and raspberries.

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

Recipe

Pink gin basil smash with ice and fresh raspberries.

Gin, Basil, and Raspberry Smash

4.8 from 11 votes
Author: Kris Osborne
Yield: 1
Prep Time 5 minutes mins
Total Time 5 minutes mins
Print Recipe Pin Recipe Comments

Description

 

Summer produce used simply. This gin basil smash is a fresh, clean drink with the aroma of fresh basil and sweet raspberries. Muddle, shake, drink. 

Equipment

  • Digital kitchen scale
  • Cocktail shaker
  • Fine mesh sieve

Ingredients
 

  • Small handful fresh basil leaves, about 10 leaves
  • 2-3 Tablespoons raspberries, fresh or frozen, plus more for garnish
  • ½ oz simple syrup, see notes
  • 1 oz lemon juice
  • 1 ½ oz gin
  • 2 oz soda water, optional

Instructions
 

  • In a cocktail shaker, muddle the basil leaves with the raspberries, simple syrup, and lemon juice to bruise the leaves and release the oils and juices.
  • Add ice to fill the shaker half full, then add gin. Secure the lid and shake vigorously until the mixture is cold, about 10 seconds. 
  • Double strain mixture into a rocks glass with ice. Garnish with a couple of fresh raspberries.

Notes

To make simple syrup, add equal parts sugar to water to a pot. Bring to a simmer over medium-high heat, stirring until the sugar dissolves. Cool before using, then transfer the remainder to a tightly sealed jar and store in the fridge for about a month. If you don’t have simple syrup, 1 tablespoon of sugar will do in a pinch, but it’s not our first choice as it may lead to a more granular texture if it doesn’t fully dissolve.
To make this into a fizz, add the soda water to the glass after straining the cocktail into it.

Nutrition

Serving: 1g | Calories: 157kcal | Carbohydrates: 18g | Fiber: 6g | Sugar: 8g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
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