Jasmine

Difford's Guide
Discerning Drinkers (191 ratings)

Serve in a

Coupe glass

Photographed in a

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 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)
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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 & 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
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.

Paul Harrington, 1998

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
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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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.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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