Jasmine
A modern classic that bridges the Negroni and the sour: gin, Campari, triple sec, and lemon in perfect bitter-sweet-citrus balance.
Ingredients
- 1.5 oz gin
- 0.25 oz Campari
- 0.25 oz triple sec
- 0.75 oz fresh lemon juice
- Lemon twist, to garnish
Instructions
- 1Add all ingredients to a shaker with ice.
- 2Shake until well chilled.
- 3Double strain into a chilled coupe and garnish with a lemon twist.
Origin & Story
Bartender Paul Harrington created the Jasmine at Townhouse in Emeryville, California around 1990, and it was later published in his 1998 cocktail book. Named simply for how it smelled to him when he first made it, the drink is widely credited with helping launch the early American craft cocktail revival by showing that a new classic could be built on the bones of older Italian aperitivo cocktails.
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