Jasmine Cocktail

History of Jasmine Cocktail

The Jasmine is a late-1980s “modern classic” gin cocktail. Bartender Paul Harrington invented it around 1989 in California, adapting the old Pegu Club recipe by using Campari and lemon. He swapped Campari in place of bitters and dry vermouth and replaced lime with lemon, naming the drink (via a happy accident) after customer Matt Jasmin. It rose to fame through Robert Simonson’s Modern Classic Cocktails book and later became a signature drink at Bellagio’s Chinese restaurant (also called Jasmine). The result is a light pink, bittersweet sour often described as a “mar-tea-ni,” owing to its tea-like bitterness with a martini-like silkiness.

Ingredients

• 1½ oz gin
• ¾ oz fresh lemon juice
• ¼ oz Cointreau (or Triple Sec orange liqueur)
• ¼ oz Campari
• Lemon twist (for garnish)

Instructions

1. Shake: Add gin, lemon juice, Cointreau, and Campari to a shaker filled with ice. Shake until very cold (about 15 seconds).
2. Strain: Strain into a chilled cocktail (martini) glass.
3. Garnish: Twist a lemon peel over the drink and drop it in.

Food Pairing with Jasmine Cocktail

The Jasmine’s bright citrus and bitter edge match well with light appetizers and savory snacks. Think citrus-infused seafood dishes (ceviche, citrus shrimp), grilled vegetables, or Asian-inspired bites. Its balance of sweet and tart also complements creamy cheeses or a light citrus dessert. In short, pair it with refreshing, slightly savory fare – Spanish tapas, avocado salad, or sushi rolls all work wonderfully.

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