The City Magazine Since 1975

Tuscan Smash

For a light and refreshing straight-from-the-garden tipple, try this recipe courtesy of Cannon Green bartender Hilary Curry
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2-3 cherry tomatoes (to taste), plus 1 for garnish
Pinch salt
2 leaves fresh basil, plus more for garnish
2 oz. Striped Pig Distillery gin
1 oz. orange-basil syrup, recipe below
Splash of lemon juice
1/4 oz. Jack Rudy tonic
Soda water


In a shaker, muddle the tomatoes with salt and basil. Add the gin, orange-basil syrup, lemon juice, tonic, and ice. Shake well. Double strain the liquid over fresh ice in a Collins glass and top with soda water. Garnish with a cherry tomato and a few basil leaves.

For the orange-basil syrup:
(Yields one pint)
Combine one pint water, one pint sugar, the peel and juice from two oranges, and 10 to 12 basil leaves in a saucepan. Heat until the sugar has dissolved, then remove from heat. Let ingredients steep for 10 to 15 minutes, until cool. Remove the basil and orange peel before use.