Jasmine

Difford's Guide
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Serve in a

Coupe glass

Photographed in a

Libbey Speakeasy Coupe 8.5oz

Garnish:

Lemon zest twist

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 1/2 fl oz Rutte Dry Gin
1/2 fl oz Italian red bitter liqueur
1/4 fl oz Triple sec liqueur (40%)
3/4 fl oz Lemon juice (freshly squeezed)
1/6 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup) (optional)
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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, 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.

Nutrition:

There are approximately 140 calories in one serving of Jasmine.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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