The Jasmine cocktail was invented in San Francisco in 1992. The former bartender Paul Harrington, who later worked as an architect, was asked for a new drink by an acquaintance. The Jasmine cocktail is mainly characterized by the fact that the interplay of gin, Cointreau, Campari and lemon juice is reminiscent of one thing: the taste of grapefruit. If you taste it the Jasmine cocktail is always a surprise.
- 45 ml/ 1½ oz. Gin
- 22,5 ml/ ¾ oz. freshly squeezed lemon juice
- 7,5 ml/ ¼ oz. Campari
- 7,5 ml/ ¼ oz. Cointreau
- Add all ingredients into a shaker with ice and shake.
- Strain into a chilled cocktail glass.
- Bombay Sapphire gin | USA* | UK* | Germany*
- Campari | USA | UK* | Germany*
- Cointreau orange liqueur | USA * | UK* | Germany*
- Glasses | USA* | UK* | Germany*