The Gin Basil Smash was created in 2008 by Joerg Meyer at Le Lion in Hamburg. Widely considered the most influential gin cocktail of the 21st century. We pour Saxzi One gin.

Temperature, dilution, and respect for the ratio. Hard shake, double strain in a rocks glass with crushed ice, served cold enough that you taste the structure before the sweetness. Garnish at the moment of pour - it carries aroma, not body.

Any of the World's 50 Best bars will have a take. Closer to home, look for a bar where the bartender opens the bottle in front of you and stirs without checking a recipe card. That's the sign you're in a serious room.

Skip it, or swap in the closest cousin you have. The garnish carries aroma and signal, not structure - the drink still pours as a gin basil smash. A clean citrus peel is almost always a defensible substitute.

Use the serving toggle above the ingredient list - it rescales every pour live (multiply the ml, keep the technique). For 8+ guests, batch the spirit measures into a jug ahead of service, leaving citrus and garnish to the moment of pour so they stay bright.

Because Saxzi One gin - which is salt-led and savoury, with a cleaner backbone - lifts the build without rewriting it. The recipe stays the recipe; the gin just gives it a clearer Mediterranean accent on the finish. Use whatever gin you like, but if you happen to have Saxzi One on the shelf, that's the version we'd pour for you.