If you love fresh, herbaceous cocktails, this whisky Basil Smash might just become your new favorite (it's definitely mine!). Made with fresh basil, cucumber and lime juice, it's refreshing, slightly tart and incredibly easy to drink.
This recipe from Grant's features its Triple Wood whisky, a blended Scotch whisky aged in three different types of casks, giving it smooth, fruity and slightly spicy notes.
The whisky pairs particularly well with the freshness of the basil and cucumber and the tartness of the lime, without overpowering the other ingredients.
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You can, however, use another Scotch whisky to make this cocktail.
I think this Basil Smash might actually be my new favorite cocktail. We loved it so much at home that we immediately wanted to make another round.
It's fresh, delicious and incredibly easy to drink.
How to Make Cucumber Simple Syrup?
You can find cucumber syrup at cocktail supply stores and some grocery stores, but it's also very easy to make at home.
You can use store-bought simple syrup or make your own. To do so, gently heat equal parts water and sugar, just until the sugar has completely dissolved. Let cool.
Add a few cucumber slices and gently muddle them to release their flavor. Let the syrup infuse in the refrigerator for a few hours, then strain before using it in your cocktail.
You can also make the cucumber syrup a day ahead for a more pronounced flavor. Store it in an airtight container in the refrigerator.
Whisky Cocktails: More Recipes You'll Love
Basil Smash
Whisky Cocktail with Basil and Cucumber
Ingredients
- 2 oz Grant’s Triple Wood
- 4–5 fresh basil leaves
- ¾ oz cucumber syrup (store-bought or homemade – see notes)
- ¾ oz fresh lime juice
- Ice cubes
- Fresh basil leaf, for garnish
Instructions
- Add the Grant’s Triple Wood, basil leaves, cucumber syrup and lime juice to a cocktail shaker.
- Gently muddle the basil leaves to release their aromas.
- Add ice and shake until well chilled.
- Strain into an old fashioned glass filled with ice and garnish with a fresh basil leaf.
Notes
How to make cucumber simple syrup: Use store-bought simple syrup or make your own by heating equal parts water and sugar until the sugar dissolves completely. Let cool, then add a few lightly muddled cucumber slices. Refrigerate for 2–3 hours to infuse, then strain before using.
Marie-Noël Ouimet is a writer and content creator specializing in gastronomy, wine, and travel. She is the founder of the digital magazine Urbaine City, where for over 10 years she has been highlighting the pleasures of the table and the destinations that bring them to life. She also holds the WSET Level 3 certification in wines and spirits.
