Jasmine

Taste

An ounce and a half of gin against three-quarters of lemon; a quarter each of Campari and orange liqueur. The Campari is bitter orange in a sour, so the drink reads pink and like grapefruit. Shaken, coupe, lemon twist. Gin, pith, and a thin bitter film.

History

Paul Harrington mixed the first Jasmine in 1993 at Townhouse Bar and Grill in Emeryville, California, for Matt Jasmin, a classmate who asked for something Harrington had never made. Harrington riffed on a Pegu Club he knew from Trader Vic's: Campari in place of the two bitters, lemon in place of lime, and a lemon twist. He misspelled Jasmin's name and the drink kept the extra e. It prints in Cocktail: The Drinks Bible for the 21st Century, which Harrington wrote with Laura Moorhead in 1998. This menu is Harrington's pour: an ounce and a half of gin, three-quarters lemon, a quarter each of Campari and orange liqueur, coupe, lemon twist.

• The Oxford Companion to Spirits and Cocktails, The Jasmine
• VinePair, The Jasmine

Same shape, other bottles

The Daisy family, with the bottle that changed.

• King's Jubileelight rum and maraschino liqueur for gin and orange liqueur
• Rendezvouslime juice and maraschino liqueur for lemon juice and orange liqueur
• Hat Tipelderflower liqueur for orange liqueur
• Whiskey Daisybourbon for gin
• Katinkavodka and lime juice for gin and lemon juice
• Margaritatequila and lime juice for gin and lemon juice