Botanical and refreshing, this gin smash is a summer cooldown in cocktail form.
Fresh basil balances out the hydrating cucumber, and if you’re looking for a little extra kick, green chillies add a wonderful hit of spice. If you’re using Elderflower liqueur instead of Lillet, start with 3 tbsp sugar instead of ¼ cup, and increase accordingly to suit your sweet tooth.
How to Make It
- 4 mini cucumbers
- 2 large basil sprigs
- ¼ cup granulated sugar
- ½ cup lime juice
- 4 oz botanical gin, such as Hendrick’s
- 2 oz Lillet or elderflower liqueur, such as St. Germain
- Ice cubes
- Sparkling water
- Basil sprigs, for garnish
- Halve one cucumber lengthwise. Peel long ribbons of cucumber from the cut-side. Set aside on a plate. Refrigerate until ready to serve. Chop remaining cucumbers.
- Add chopped cucumber, basil sprigs and sugar to a medium bowl. Crush with a cocktail muddler or pestle until coarsely mashed and sugar dissolves.
- Stir in lime juice, gin and Lillet. Use right away or cover and refrigerate up to 24 hours.
- Strain cucumber-mixture through a fine meshed sieve into a liquid measuring cup.
- Arrange cucumber slices around the insides of two large glasses. Fill glasses halfway with ice, then add cucumber-mixture. Top with sparkling water. Garnish with more basil sprigs.
How to Store It
Strained Cucumber Basil smash will keep well refrigerated in an airtight container for up to 3 days.