Name: Jasmine
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 7.5 ml Red bitter liqueur; 7.5 ml Triple sec; 22.5 ml Lemon juice; 5 ml Sugar syrup (2:1)

Jasmine
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Photographed in a Speakeasy Coupe 8.5oz

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
¹⁄₄ oz	Strucchi Red Bitter (Campari-style liqueur)
¹⁄₄ oz	Cointreau triple sec liqueur
³⁄₄ oz	Lemon juice (freshly squeezed)
¹⁄₆ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) optional

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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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.

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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

More cocktails by Paul Harrington

Nutrition:

One serving of Jasmine contains 152 calories

Alcohol content:

1.2 standard drinks
19.68% alc./vol. (19.68° proof)
17.2 grams of pure alcohol

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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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Egg McKenzie

13th April at 17:17

I used the recipe in the spirited cocktail book, which uses twice as much Cointreau. Still tastes exactly like grapefruit juice. Lovely.

Nir Rasin

7th March at 13:46

It's very nice, made it one day for a few people, the ladies like it much more then me or the other men... For me it's missing in complexity.
I would say it's very close to Grapefruit juice in it's flavor.

Doug Bain

2nd November 2024 at 22:20

Tastes so much like grapefruit juice it's uncanny

Annabelle Egginton

15th September 2024 at 17:19

Well balanced on the bitter and acidic. Makes a nice change to the classic negroni.

Dave Smith

18th February 2024 at 01:51

Liked this one. I used Meyer Lemons which aren’t as tart as Lisbon or other lemons. Cointreau and Campari are an interesting combo. I’m enjoying this only about 10 miles from Emeryville in the SF Bay Area, so it’s a home town cocktail !