The Jasmine cocktail is said to be a variation of the classic Pegu Club cocktail, which was popular in the early 20th century. The Pegu Club was a British officers' club in Rangoon, Burma (now Myanmar), and the cocktail named after it became a favorite among expatriates in the region. It was made with gin, orange liqueur, lime juice, and bitters.
Paul Harrington took this classic cocktail as a starting point and added his own twist to it. He replaced the orange liqueur with Campari, an Italian bitter liqueur known for its vibrant red color and distinct flavor. By doing so, he transformed the Pegu Club into a completely new creation, which he named the Jasmine cocktail after his friend Matt Jasmin.
The choice of Campari in the Jasmine cocktail was a bold move, as it introduced a bitter and herbal element to the drink. Campari's bitterness is derived from a blend of herbs, spices, and fruit peels, giving it a unique and complex flavor profile. This addition of Campari adds depth and complexity to the cocktail, balancing the sweetness of the other ingredients.
The Jasmine cocktail quickly gained popularity at Townhouse Bar & Grill and eventually spread to other bars and cocktail menus. Its unique combination of gin, Campari, lemon juice, and Cointreau (an orange liqueur) created a flavor profile that was both refreshing and complex. The vibrant red color of the drink, thanks to the Campari, also added to its visual appeal.
Over the years, the Jasmine cocktail has become a staple in the world of mixology, with countless variations and adaptations created by bartenders around the world. Some bartenders have experimented with different types of gin or other bitter liqueurs to put their own spin on the cocktail. Others have added additional ingredients such as grapefruit juice or lavender syrup to enhance the flavor profile.
Personally, I have had the pleasure of trying the Jasmine cocktail at various bars and restaurants, and it has always been a delightful experience. The combination of gin, Campari, lemon juice, and Cointreau creates a well-balanced and refreshing drink that is perfect for any occasion. The bitterness from the Campari adds complexity to the cocktail, while the citrus flavors keep it bright and zesty.
The Jasmine cocktail was created in the mid-1990s by Paul Harrington at Townhouse Bar & Grill. Inspired by the classic Pegu Club, Paul added his own twist to the cocktail by substituting Campari for orange liqueur. This addition of Campari introduced a bitter and herbal element to the drink, creating a unique and complex flavor profile. The Jasmine cocktail has since become a popular choice among cocktail enthusiasts and bartenders, with numerous variations and adaptations created over the years. Its refreshing and balanced flavors make it a timeless classic in the world of mixology.