When it comes to pink cocktails that were popular in the 90’s, there’s no question that the Cosmopolitan reigns supreme. But today I’d like to introduce you to another pretty pink beverage from that era, and one that I feel is far more deserving of attention: the Jasmine. A mix of gin, lemon, Campari, and orange liqueur, the Jasmine is the gin-drinker’s answer to the Cosmo, and also one of the first novel cocktails to be born out of the craft cocktail renaissance.
The Jasmine’s flavor is often likened to grapefruit, and the comparison is dead-on. Shockingly so, considering there’s no grapefruit in the drink at all. It’s bitter and tart, moreso than the delicate color might suggest to the casual Cosmo drinker. But it’s a perfect upgrade to your typical sweet pink drinks, and a baby step on the road to more Campari-heavy favorites, not to mention other gin cocktails.
History: The Jasmine was created by Paul Harrington in 1992. He was working at Townhouse, near San Francisco, while in architecture school. One of his classmates, Matt Jasmin, came to the bar and asked Harrington to make him something he had never made before. Harrington’s favorite cocktail for adventurous drinkers was the Pegu Club, so he made Jasmin a riff on that, switching Angostura bitters for Campari and lime juice for lemon juice. According to Punch, Jasmin’s response after one sip was, “That’s good. You just invented grapefruit juice.”
Harrington named the drink after his friend, only to realize several years later that he had misspelled Jasmin’s last name. But the mistake may have helped the drink’s popularity, given the positive associations evoked by the name of a beautiful, fragrant flower. And the drink did become popular, spreading across the country and solidifying itself as a new classic in the nascent craft cocktail scene. Harrington also included it in his 1998 book Cocktail. He now works as an architect.
Jasmine
1 1/2 oz. gin
3/4 oz. lemon juice
1/4 oz. Cointreau
1/4 oz. Campari
Combine all ingredients in a shaker with ice and shake until chilled. Strain into a cocktail glass and garnish with a lemon twist (I used a Jasmine flower).
Recipe and historical information from Punch and the Seattle Times.