Jasmine
A modern classic created by bartender Paul Harrington in the 1990s for San Francisco's Slanted Door. Structurally a gin margarita: Campari's bitterness replaces tequila's agave bite, Cointreau brings orange perfume, and lemon juice delivers bright acidity. Bitter, sweet, sour, and strong in four-layer balance, it bridges the Negroni and the Margarita.
Frequently Asked Questions
How do you make a Jasmine?
A Jasmine is made by shaken method in 4 step(s). 1) Combine gin, Campari, Cointreau, and fresh lemon juice in a shaker tin and fill with ice. 2) Shake for 10-12 seconds until the tin is frosty. 3) Double-strain into a chilled coupe glass. 4) Express a lemon twist over the surface of the drink, run it around the inside of the rim, then drop it in or discard. Full recipe on MixMyth (mixmyth.com).
What ingredients are in a Jasmine?
A Jasmine needs 5 ingredient(s): Gin 45ml, Campari 15ml, Cointreau 15ml, Lemon juice 15ml, Lemon twist 1 strip (for garnish).
What does a Jasmine taste like? How strong is it?
Flavor profile: Classic Balance, Citrus Fresh, Herbal. Strength: 18-28% ABV.
What glass is a Jasmine served in?
A Jasmine is typically served in a coupe glass, prepared by the shaken method.
Ingredients
- Gin45ml
- Campari15ml
- Cointreau15ml
- Lemon juice15ml
- Lemon twist1 strip (for garnish)
Steps
- Combine gin, Campari, Cointreau, and fresh lemon juice in a shaker tin and fill with ice.
- Shake for 10-12 seconds until the tin is frosty.
- Double-strain into a chilled coupe glass.
- Express a lemon twist over the surface of the drink, run it around the inside of the rim, then drop it in or discard.
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