Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Hayman's London Dry Gin |
| 1/4 fl oz | Strucchi Red Bitter Liqueur |
| 1/4 fl oz | Triple sec liqueur (40% alc./vol.) |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) (optional) |
Read about cocktail measures and measuring.
Review:
A slightly sour bittersweet riff on the Pegu Club. The original is just on the tart side of balanced without our addition of the optional spoon of sugar syrup.
History:
Created in the mid-1990s by Paul Harrington at Townhouse Bar & Grill in Emeryville, California and named after his college friend, Matt Jasmin, who challenged Paul to "Make me something you've never made before." Inspired by the classic Pegu Club, this cocktail is the result of that challenge. The Jasmine was promoted by its inclusion in his 1998 book Cocktail: The Drinks Bible for the 21st Century.
JASMINE
Paul Harrington, 1998
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.
Nutrition:
One serving of Jasmine contains 152 calories.
Alcohol content:
- 1.3 standard drinks
- 21.58% alc./vol. (43.16° proof)
- 18.9 grams of pure alcohol
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