The Bombay Basil Crush combines the clear juniper note of Dry Gin with the spicy freshness of basil and the acidity of lime. Muddling the basil leaves directly in the shaker releases essential oils, giving the drink its characteristic green aroma. A straightforward cocktail that works just as well in summer as it does on a grey November afternoon when you’re craving something light.
And this is what you need for the Bombay Basil Crush
5 cl Bombay Dry Gin
2 cl lime juice
1.5 cl sugar syrup
8–10 basil leaves
Soda water to top up
This is what matters
When muddling the basil, don’t press too hard, otherwise the leaves will turn bitter. A gentle press is enough to release the oils. If you don’t have a muddler, use the pestle from a mortar or press the leaves between your palms before adding them to the shaker. Straining through a fine-mesh sieve ensures no leaf fragments end up in the glass. The soda water is added only at the very end, otherwise the drink loses too much carbonation when stirring.
Variations
- Strawberry Basil Crush — Muddle two quartered strawberries in the shaker for a fruity red variation.
- Bombay Basil Smash — Without soda water, but with 2.5 cl lemon juice instead of lime — more compact and acid-forward.
Frequently Asked Questions
Can I use a different Dry Gin instead of Bombay Gin?
Yes, any classic Dry Gin works. Bombay has a balanced juniper note that pairs well with basil, but other London Dry Gins are also suitable.
How much soda water should I use?
Around 3–4 cl, depending on how fizzy you like your drink. Some skip it entirely and serve the drink neat over ice.
Which basil works best?
Regular Italian basil is ideal. Thai basil is too intense and would overpower the gin.
