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Jasmine

Aperitivo/aperitif · Bittersweet (e.g. Negroni) · Contemporary classic

4.0 305 ratings

Ingredients

1 1/2 oz Gin
1/4 oz Red bitter liqueur
1/4 oz Triple sec
3/4 oz Lemon juice
1/6 oz Sugar syrup 'rich' (2:1)

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of lemon zest twist.

Method

  1. 3 SHAKE all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour profile

19.7% alc./vol. · 1.3 standard drinks · 152 calories

History

A sour, bittersweet riff on the Pegu Club. The original is tart; add sugar syrup for balance.

Paul Harrington created the Jasmine in the mid-1990s at Townhouse Bar & Grill in Emeryville, California. He named it for his college friend, Matt Jasmin, who dared him to "Make me something you've never made before." Inspired by the Pegu Club, this cocktail emerged from that challenge. Harrington's 1998 book, Cocktail: The Drinks Bible for the 21st Century, featured the Jasmine, helping to promote it. JASMINE 1½ ounces gin ¼ ounce Cointreau ¼ ounce Campari ¾ ounce Lemon juice Shake with cracked ice; strain into chilled cocktail glass. Garnish with a lemon twist. A Paul Harrington original.

Created by Paul Harrington