Jasmine
A fresh, gently bitter drink of gin, lemon, orange liqueur and Campari's signature finish.
Ingredients
- Gin, a London Dry with citrus notes, ideally45 ml
- Triple sec, or Cointreau for a rounder orange flavour7.5 ml
- Campari, gives the signature bitterness and colour7.5 ml
- Lemon juice, freshly squeezed22.5 ml
- Lemon, to garnish; express the oils over the drink (optional)1 twist
- Mint, optional, for extra aroma (optional)1 sprig
Method
- Fill the glass with iced water, so it is well chilled while you prepare the drink.
- Pour the gin, lemon juice, triple sec or Cointreau and Campari into a shaker filled with ice.
- Shake hard for 15–20 seconds, until the shaker is frosty on the outside.
- Double-strain into the chilled glass for a silky texture.
- Garnish with a strip of lemon zest, expressing the oils over the drink, and add a small sprig of mint if you like.
Paul Harrington, 1990s
About this drink
The Jasmine was created by bartender Paul Harrington in Emeryville, California, in the early 1990s, and named after his friend Matt Jasmin. A splash of Campari gives the gin sour a gently bitter, rose-pink character, and the combination famously tastes of grapefruit, although there is none in the glass. Today it is regarded as a modern classic and a fine example of the balance between citrus, sweetness and bitterness.
