Cocktail
Jasmine
How to make a Jasmine - the tart, fruity gin cocktail with Campari, Cointreau and lemon. A modern classic the colour of pink grapefruit.
4 minPrep time
easyDifficulty
CoupeGlass
1Serving(s)
The Jasmine is a modern classic from the 1990s that combines gin with Cointreau, a splash of Campari and lemon into a tart, fruity drink. Despite the small amount of Campari, its flavour is surprisingly reminiscent of pink grapefruit.
Instructions
- Add the gin, Cointreau, Campari and lemon juice to the shaker.
- Top up with ice cubes and shake vigorously.
- Double strain into a chilled coupe.
- Express a lemon zest over the glass.
- Drop the zest into the glass as a garnish and serve.
Garnish: Lemon zest
Pro tip: Keep the Campari proportion small - it provides the pretty pink colour and the fine bitter note, but should not dominate the drink.
Frequently asked questions
Who invented the Jasmine?
The Jasmine was created in the 1990s by bartender Paul Harrington in California.
Does the Jasmine taste like jasmine?
No, the name does not refer to the flower - the drink tastes tart and fruity of grapefruit and citrus.
Why is the Jasmine pink?
The pink colour comes from the small splash of Campari, which also gives the drink its slight bitter note.
Ingredients
- Gin4.5 cl
- Cointreau1.5 cl
- Campari0.75 cl
- Lemon juice2 cl
- Lemon zest1 piece
- Ice cubesas needed
