Sour

Jasmine

3 min.Gin

Chill a cocktail glass.
1
Add the gin, Cointreau, Campari and lemon juice to a shaker.
2
Fill the shaker with ice.
3
Shake hard until the outside of the shaker is well chilled.
4
Strain into the chilled cocktail glass.
5
Express the oils from a lemon twist over the surface of the drink and optionally drop the twist into the glass before serving.
6

United States
Origin
The Jasmine was created by Paul Harrington at the Townhouse Bar & Grill in Emeryville, California, around the early-to-mid 1990s as part of the West Coast cocktail renaissance. Conceived as a riff on the classic Pegu Club, it combines gin, triple sec, Campari, and lemon juice into a notably tart, grapefruit-evoking sour. The recipe was first widely published in Harrington’s 1998 book Cocktail: The Drinks Bible for the 21st Century, which helped establish it as a modern classic.
History
The drink is named for regular customer Matt Jasmin, a Chez Panisse staffer; Harrington misspelled his surname as “Jasmine” when christening the cocktail. Despite its name, the Jasmine contains no jasmine tea or floral ingredients; the perceived grapefruit-like flavor comes from the interaction of Campari, Cointreau, and lemon juice. The Jasmine is frequently cited in modern histories as a standout example of the 1990s West Coast craft-cocktail revival. Although often described as tasting like pink grapefruit juice, the canonical recipe uses only gin, Cointreau, Campari, and lemon juice with no actual grapefruit involved.
Trivia
Oysters or light seafood, Goat cheese salad, Fried snacks or bar bites
Pairings
Paul Harrington – Cocktail: The Drinks Bible for the 21st Century
Source