Jasmine
ClassicA gin sour tinted pink with Campari. Tastes like grapefruit.
Tart and bittersweet, drinking like a fresh grapefruit sour despite containing none. Gin and lemon lead, Campari lends a rosy bitterness and color, and orange liqueur rounds it out — crisp, dry, and startlingly citrus-like.
Ingredients
- 1.5 oz Gin
- 0.25 oz Campari
- 0.25 oz Orange Liqueur
- 0.75 oz Fresh Lemon Juice
- Lemon peel · optional garnish
Method
- 1
Add every ingredient to a shaker with ice.
- 2
Shake until well chilled.
- 3
Double-strain into a chilled coupe.
- 4
Express a lemon peel over the surface and drop it in.
The Story
The Jasmine was created by Paul Harrington in the 1990s in Emeryville, California, and named for his friend Matt Jasmin. Its party trick is alchemy: gin, lemon, orange liqueur, and just a quarter-ounce of Campari combine to taste unmistakably of grapefruit, though none is in the glass. It was one of the first "new classics" to circulate widely on the early internet.
Recipe card
The whole recipe in one shareable image.
