Jasmine
Gin, Campari, Cointreau and lemon: a pink, bittersweet sour from 1990s San Francisco.
Paul Harrington created the Jasmine in San Francisco in the 1990s and printed it in Cocktail: The Drinks Bible for the 21st Century, the 1998 book he wrote with Laura Moorhead. It is a gin sour with Campari and Cointreau in place of some of the sweetener, which gives it a pink colour and a bitter finish. The drink arrived before the modern classic wave had a name, and it has stayed in the repertoire because the proportions are unusually forgiving.
- It is often cited as an early example of a bitter spirit used as a sour modifier rather than a base.
- Jasmine with grapefruit juice
- Campari Sour
- Enzoni (Campari with grapes)
“The name has nothing to do with the flower; Harrington has said it was chosen for how the drink looked.”
Ingredients
- Gin45 ml
- Campari15 ml
- Cointreau15 ml
- Lemon juice15 ml
- Lemon twistto garnish
Method
Shake all ingredients with ice, strain into a chilled coupe and garnish with a lemon twist.
Coupe · no ice · lemon twist