The 4th of July is one of my favorite hol­i­days, and I cel­e­brate every year by host­ing a party com­plete with home­brewed shandy and fresh sum­mer cock­tails. Because my gar­den is usu­ally over­flow­ing by this time of the year, I like to take advan­tage of that by cre­at­ing cock­tails packed with fresh herbs. This year, I’ll be serv­ing my adap­ta­tion of the Basil Smash.

The Basil Smash was orig­i­nally cre­ated by Jörg Meyer of Le Lion — Bar de Paris in Ham­burg, Ger­many. Accord­ing to Jörg, he loved the whiskey smashes he drank in New York so much that he came back to Ger­many to cre­ate what would go on to win “Best New Cock­tail” at the 2008 Cock­tails Spir­its Awards. The Basil Smash is refresh­ing, aro­matic, and – per­haps the best part – it’s amaz­ingly sim­ple to make. This cock­tail is the per­fect addi­tion to your 4th of July festivities.

Recipe

• 2 oz Blue­coat Amer­i­can Dry Gin
• 3/4 oz freshly squeezed lemon juice
• 3/4 oz sim­ple syrup (1:1 ratio)
• 4–5 sweet basil leaves
• Splash of club soda
• Gar­nish with a basil leaf

Pick 4–5 basil leaves. Place in your hand and clap your hands together to wake up the basil. Place into cock­tail shaker.  Add the gin, lemon juice, sim­ple syrup and ice to your shaker. Shake well. Dou­ble strain into a collins glass filled with ice. Top with splash of club soda. Gar­nish with a basil leaf.