Homegrown Basil and Building the PERFECT Gin Basil Smash

When COVID-19 locked us in our homes, I made a decision that changed everything: “If they want to lock us in our homes, then I’m going to make my home paradise.” This wasn’t just a fleeting thought — it became my mission. I upgraded EVERYTHING. I built an outdoor kitchen, made countless home improvements, and installed cameras. I was determined to “draw the line” between my family and “them.” In this process of creating my own sanctuary, I discovered something unexpected: the power of fresh vegetables and herbs, not just in meals, but in cocktails. Trust me when I say you haven’t truly experienced a cocktail until you’ve tried one made with 100% homegrown ingredients – especially homegrown basil. While the Whiskey Sour and Moscow Mule are fantastic, today I want to focus on my absolute favorite—the Gin Basil Smash.

What Does Homegrown Basil Taste Like?

Defining the flavor of Basil can get tricky since there are a number of different varieties, however most people agree that anise and clove are prominent in their flavor and aroma. Typically Basil can be grouped into two types: Sweet and Asian. Although similar, Asian Basil tends to have a more distinct anise flavor.

Sweet Basil (aka Italian Basil) is the most common variety used in North America and probably the variety that you’ll most easily be able to find seeds for your basil cocktails

My Basil Growing Method: Simple but Effective

Basil is a member of the mint family and one of the most popular culinary herbs. It’s a warm-weather annual that grows very fast in 80-90 degree weather, making it perfect for summer cocktails. The beauty of basil is its versatility—it thrives in containers, raised beds, or directly in the ground, which means you can grow it whether you have a sprawling backyard or just a sunny windowsill.

For your cocktail garden, I recommend starting with small basil plants from a nursery rather than seeds. Why? Because life’s too short to wait! However, if you’re patient, you can start seeds indoors 6-8 weeks before the last spring frost. Just make sure you don’t rush planting outdoors—basil needs warmth to thrive, with soil temperatures preferably around 70°F.

Here’s my no-fail method for growing basil.

1. Pick a spot that gets 6-8 hours of sun daily. In hotter regions like mine, I give my basil some afternoon shade to prevent wilting. If you’re container growing, use a large pot so it doesn’t dry out quickly in hot weather.
2. Use rich, well-draining soil with a pH between 6.0 and 7.0. I mix in plenty of compost to give my plants a nutrient boost from the start. If you’re using containers, invest in a premium potting mix designed for herbs.
3. Space plants 10-12 inches apart—they’ll grow to about 12-24 inches tall. If you’re making lots of cocktails (no judgment here), plant several. Two or three plants will yield plenty for a family of four for regular use, but for serious cocktail enthusiasts, plant more!
4. Here’s my secret weapon: mulch! I add 2-3 inches of compost or ground-up leaves around my basil plants. This retains moisture, minimizes weeds, and keeps the roots happy when temperatures soar.
5. Water deeply whenever the top inch of soil feels dry. Consistency is key—basil likes moisture but hates soggy feet.
6. After your seedlings have produced their first six leaves, prune above the second set. This encourages branching and results in more leaves for your cocktails. Every time a branch has six to eight leaves, repeat pruning back to their first set of leaves. This creates bushy plants with maximum yield.
7. Fertilize lightly throughout the season. I use a 5-10-5 fertilizer sparingly, but any balanced vegetable or herb fertilizer works well.

Keep pinching off those flower buds! Once basil starts flowering, the leaves become bitter. For cocktail-quality basil, you want to prevent this at all costs.

Gin Basil Smash

The key technique for this cocktail—and where it gets the “smash” in its name—is muddling. This is where growing your own basil really pays off, as you’ll need 8-10 large, fresh leaves per cocktail. Store-bought basil will work in a pinch, but nothing compares to leaves harvested minutes before they hit your glass.

Muddling is simply the gentle mashing of herbs to release their essential oils and flavors. Here’s my tried-and-true method:

1. Place your basil leaves in the bottom of a cocktail shaker.
2. Using a wooden muddler (or the handle end of a wooden spoon in a pinch), gently press and twist the leaves. Unlike mint that bruises easily, basil can withstand a bit more pressure—but don’t completely pulverize it.
3. You’ll know you’ve done it right when you smell an intense basil aroma and see the liquid turning green.

This technique is what transforms an ordinary gin cocktail into something truly spectacular, infusing every sip with that garden-fresh basil essence that no artificial flavoring could ever replicate.

My Perfect Gin Basil Smash Recipe

After experimenting with countless variations (it’s a tough job, but someone has to do it), here’s my perfected recipe:

Ingredients:

• 2 ounces gin (more on selecting the right gin below)
• ¾ ounce fresh lemon juice (about half a lemon)
• ¾ ounce simple syrup
• 8-10 large basil leaves, plus extra for garnish
• Ice cubes
• Optional: splash of soda water for added effervescence

Equipment:

• Cocktail shaker
• Muddler
• Fine-mesh strainer
• Rocks glass
• Clear ice (if you want to get fancy)

Instructions:

1. Place basil leaves in your cocktail shaker and muddle as described above.
2. Add fresh lemon juice, simple syrup, and gin to the shaker.
3. Fill the shaker with ice and shake vigorously for about 15 seconds, until the outside of the shaker frosts up.
4. Double-strain into a rocks glass filled with fresh ice (double-straining through a fine mesh removes the tiny basil particles and makes for a cleaner-looking drink).
5. Optional: Add a splash of soda water on top for some sparkle.
6. Garnish with a basil sprig or leaf  (Give the garnish a gentle slap between your palms first to release aromatic oils).

Final Thoughts

There’s something deeply satisfying about growing, harvesting, and crafting a cocktail with ingredients from your own garden. When I pluck those fragrant leaves from plants I’ve nurtured and transform them into a vibrant green cocktail, I’m not just making a drink. I’m creating an experience that connects me to my food, my home, and my own self-sufficiency.

So plant those seeds in your little corner of paradise, mix that drink, and raise a glass to independence—one homegrown basil leaf at a time. After all, if they’re going to lock us in our homes, we might as well make them paradise, right?

Cheers to drawing your own lines and finding freedom in your backyard!

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