A bittersweet gin sour the color of a faded sunset, the Jasmine sets the herbal backbone of London dry gin against tart lemon, a whisper of Cointreau and a measured bitter lift from Campari. Shaken hard and served up under an expressed lemon peel, it drinks bright and dry, and for all its modest quarter-ounce of Campari it reads grapefruit-bitter and unmistakably its own.
Garnish: Lemon Peel
Shaken · Coupe · Up
add
Combine gin, lemon juice, Cointreau, and Campari in a shaker.
shake
Add ice and shake until well chilled.
strain
Fine strain into a chilled coupe.
garnish
Express a lemon twist over the surface and drop it in.
The Jasmine is the work of bartender Paul Harrington, who put it together in the mid-1990s behind the bar at the Townhouse in Emeryville, California. He started from the Pegu Club, swapping its lime for lemon and its Angostura for Campari, and named the result after his friend Matt Jasmin. Harrington's 1998 book carried the recipe to a wider audience, and it is now mixed to the same proportions across independent recipe collections.