Jasmine

A bittersweet gin sour the color of a faded sunset, the Jasmine balances the herbal backbone of London dry gin against tart lemon, a whisper of Cointreau, and a measured bitter lift from Campari. Bartender Paul Harrington built it in the mid-1990s at the Townhouse in Emeryville, California, as a quick riff on the Pegu Club, naming it for his friend Matt Jasmin. Despite the modest quarter-ounce of Campari, the drink reads grapefruit-bitter and unmistakably its own.

ClassicBitter Sipper

Ingredients

  • 1.5 ozGin
  • 0.75 ozLemon Juice(freshly squeezed)
  • 0.25 ozCointreau
  • 0.25 ozCampari

Garnish: Lemon Peel

Preparation

Shaken · Coupe · None

  1. 1.

    add

    Combine gin, lemon juice, Cointreau, and Campari in a shaker.

  2. 2.

    shake

    Add ice and shake until well chilled.

  3. 3.

    strain

    Fine strain into a chilled coupe.

  4. 4.

    garnish

    Express a lemon twist over the surface and drop it in.

Flavor Profile

citrus
56%
herbal
35%
dilution
27%
floral
24%
sour
23%
fruity
21%
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