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Special Guest Post by Not Martha: The Jasmine

We love our guest posters, but every once in a while one comes up that makes a thrill of excitement ripple through the office. Today's one of those days. Megan Reardon's blog, not martha, is pretty much our daily devotion of DIY inspiration, travel, tech, organization tips, recipes, and savvy life advice all rolled into one. We're honored to have her words of wisdom to share with you today. For more of the same, check out her chock-full-of-awesome blog.

The Jasmine is my very favorite cocktail and I get excited when I have a chance to tell others about it. Despite being pink the drink is not too sweet, instead it is deliciously bitter. The Jasmine is most often categorized as an aperitif but I also enjoy it as something to sip on the porch as the sun sets at the end of a summer day. The recipe I use was originally published in HotWired Cocktails, and can now be seen right here at the Internet Archive. At the risk of sounding like a cocktail snob I forbid you from substituting triple sec for the Cointreau as this drink deserves the best of ingredients.

The Jasmine

1/4 ounce Cointreau
1 1/2 ounces gin
juice from 1/2 of a lemon (approximately 3/4 ounce)
dash of Campari (a tiny amount, just enough to turn the drink a blush pink)

Combine ingredients in a cocktail shaker and shake until very cold. Strain into a cocktail glass and serve.

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Comments


kathryn

Posted on 09.07.10 at 3:55 PM

The "Paul" mentioned in the link is Paul Harrington, noted cocktail writer & author of Cocktail: The Drinks Bible for the 21st Century.

I believe he later updated the official proportions to:

- 1 1/2 ounces gin
- 1/4 ounce Cointreau
- 1/4 ounce Campari
- 3/4 ounce fresh lemon juice

Dinah

Posted on 09.07.10 at 4:46 PM

Kathryn's right. Those are the proportions from Harrington's book Cocktail: The Drinks Bible for the 21st Century, lamentably out of print. If you find it used for under $40, snap it up.

The book also says to garnish with a lemon twist. Cheers!

caseadilla

Posted on 09.07.10 at 7:11 PM

Sounds delish. Any type of gin?

Marshall Penelope

Posted on 09.07.10 at 9:34 PM

that sounds good enough to lose my religion over...

Scraps

Posted on 09.08.10 at 9:17 AM

Agreed on the no substitutions statement--triple sec is undeniably harsh and will overpower almost any cocktail it's in. Cointreau, on the other hand, is refined enough to mingle and mix without clashing.

Nancy Pihera

Posted on 09.08.10 at 6:36 PM

Citadelle gin, GRAPEFRUIT juice and Campari...pretty much anything Campari is perfecto!

SMG

Posted on 09.08.10 at 8:10 PM

Please share the maker & name of your lovely stemware.

Megan

Posted on 09.13.10 at 11:37 AM

SMG - This is Megan from notmartha.org. The stemware is from a few years ago, it was a Mizrahi for Target collection. They are lovely but the glass is so delicate it's very easy to break. What is shown here are my last three glasses out of six which I bought originally.

Dinah - If you are the Dinah I know then I think you were the one to introduce me to this cocktail, many thanks :)

Marcia White-Gebhardt

Posted on 09.14.10 at 8:29 AM

I just got back from Italy and *anything* Campari is a winner. Can't wait to try this out!

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