Dry Basil Smash non-alcoholic* cocktail recipe

The original iteration of this mocktail, the Gin Basil Smash, was created at Bar de Paris in Germany by Jörg Meyer in 2008. It was originally named a Gin Pesto, thanks to the addition of basil, and it soon became popular across the global cocktail scene.

For the Dry Basil Smash, we simply swap the gin out for a non-alcoholic* spirit with a similar flavour profile. You’re preferably aiming for something that’s similar in taste to a London dry style of gin, with the juniper notes mingling nicely with the basil and lemon. Fortunately, there are some fantastic non-alcoholic* gins on the market these days, so you shouldn’t have to look too far.

This mocktail has a distinctly Mediterranean feel about it, and a single sip might have you feeling like you’re kicking back in Italy's Liguria region, which is actually the home of pesto. There’s even a regional pasta, trofie, which is especially made to match with pesto sauce. For this reason, we think it’s always a good idea to pair this mocktail with a bowl of pesto pasta, whether that’s a vegetarian option or with chicken is up to you. It makes for the perfect combination on a warm summer’s evening, so relax and toast la dolce vita.

It’s worth remembering that it’s better to have more basil than less. You can also muddle the basil before shaking the cocktail, which leads to a greener, more aesthetically interesting drink. And the fun doesn’t stop at basil either. You can add whatever herbs you wish, perhaps kaffir lime leaves, thyme or coriander. These will bring different flavours to the mix, so the best combination will always come down to individual taste.

It goes without saying, however, that the glass should be chilled before serving this drink. To maximise refreshment levels, the colder the better.

* In this article, non-alcoholic* means containing not more than 0.5% ABV