Jasmine
Gin, lemon, orange liqueur and a little Campari. It tastes of grapefruit, though there is none in it.
Shaken · Coupe · Medium · about 3 minutes · about 22% ABV
Ingredients
- 45 ml Gin
- 7.5 ml Triple sec / Cointreau
- 7.5 ml Campari
- 22.5 ml Fresh lemon juice
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 45 ml gin into the shaker
- Pour 7.5 ml Triple sec / Cointreau into the shaker
- Pour 7.5 ml Campari into the shaker
- Add 22.5 ml fresh lemon juice
- Add ice
- Shake hard
- Strain
- Garnish
About the Jasmine
Created by Paul Harrington in the early 1990s in Berkeley, California. It tastes surprisingly like grapefruit, even though there is no grapefruit in it.
The daisy family. The daisy is a sour sweetened with an orange liqueur or another cordial instead of plain sugar. Daisies appear in American bar books from the 1870s. The Sidecar, the White Lady and the Margarita (Spanish for "daisy") all belong to this family, which is why their recipes look so alike.
Jasmine FAQ
What's in a Jasmine?
45 ml gin, 7.5 ml triple sec / cointreau, 7.5 ml campari, 22.5 ml fresh lemon juice, garnished with lemon twist.
How strong is a Jasmine?
About 22% ABV once mixed with ice, which is 1.8 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Jasmine?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Jasmine in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
