50ml Dry gin, Tanqueray or Bombay both work well
25ml freshly squeezed lemon juice
20ml rich sugar syrup (2 parts sugar to 1 part water)
10-12 large fresh basil leaves
45ml Green Chartreuse
25ml Pineapple Juice
20ml Fresh lime juice
15ml Velvet Falernum
25ml White Rum (Bacardi works well)
25ml Aquavit (I’ve used Linie Aquavit)
10-12 Fresh mint leaves (plus more for garnish)
20ml fresh lime juice
15ml rich sugar syrup
Top splash of soda water
Gin Basil Smash
Add the basil to your shaker and muddler really well with the end of a rolling pin or cocktail muddler. Unlike mint, you want to really grind the basil up into almost a paste in your shaker. Add the lemon, sugar and gin with plenty of ice and shake very well. Double strain (through a tea strainer/fine strainer) into a tumbler full of ice. Garnish with a sprig of fresh basil.
Variations: Also works well served long with soda as a Collins. Add a teaspoon of Chartreuse to boost the herbal flavours.
Chartreuse Swizzle
Add all to a highball glass and ¾ fill crushed or cracked ice. Swizzle using a long bar spoon, swizzle stick, pair of chopsticks or butter knife (whatever you have that works) until frost forms on the outside of the glass. Top up with more ice until full. Garnish with a mint sprig and dusting of nutmeg.
Nordic Mojito
Clap the mint leaves in your hands and add to a highball glass, add the lime, sugar and spirits and half fill the glass with crushed or cracked ice. Swizzle to incorporate the flavours. Add a splash of soda to taste and fill the glass to the brim with more crushed ice. Garnish with a few mint tips next to a straw for added aroma.
50ml Dry gin, Tanqueray or Bombay both work well
25ml freshly squeezed lemon juice
20ml rich sugar syrup (2 parts sugar to 1 part water)
10-12 large fresh basil leaves
45ml Green Chartreuse
25ml Pineapple Juice
20ml Fresh lime juice
15ml Velvet Falernum
25ml White Rum (Bacardi works well)
25ml Aquavit (I’ve used Linie Aquavit)
10-12 Fresh mint leaves (plus more for garnish)
20ml fresh lime juice
15ml rich sugar syrup
Top splash of soda water
Gin Basil Smash
Add the basil to your shaker and muddler really well with the end of a rolling pin or cocktail muddler. Unlike mint, you want to really grind the basil up into almost a paste in your shaker. Add the lemon, sugar and gin with plenty of ice and shake very well. Double strain (through a tea strainer/fine strainer) into a tumbler full of ice. Garnish with a sprig of fresh basil.
Variations: Also works well served long with soda as a Collins. Add a teaspoon of Chartreuse to boost the herbal flavours.
Chartreuse Swizzle
Add all to a highball glass and ¾ fill crushed or cracked ice. Swizzle using a long bar spoon, swizzle stick, pair of chopsticks or butter knife (whatever you have that works) until frost forms on the outside of the glass. Top up with more ice until full. Garnish with a mint sprig and dusting of nutmeg.
Nordic Mojito
Clap the mint leaves in your hands and add to a highball glass, add the lime, sugar and spirits and half fill the glass with crushed or cracked ice. Swizzle to incorporate the flavours. Add a splash of soda to taste and fill the glass to the brim with more crushed ice. Garnish with a few mint tips next to a straw for added aroma.
