CLASSIC · HAYMAN'S LONDON DRY GIN

Jasmine

Name: Jasmine
Total time: 5 min
Yield: 1 drink
Cuisine: Cocktail
Ingredients: 45 ml Hayman's London Dry Gin; 7.5 ml Campari; 7.5 ml Triple sec liqueur; 22.5 ml Lemon juice (freshly squeezed); 5 ml Rich sugar syrup; Lemon zest twist

Created by Paul Harrington in the 1990s, the Jasmine takes the DNA of the Pegu Club and twists it into something sharper and more vivid - Campari's bitter red fruit locking arms with triple sec and a generous pour of lemon juice, all anchored by a clean London dry gin.

Ingredients

Hayman's London Dry Gin45 ml

Campari7.5 ml

Triple sec liqueur7.5 ml

Lemon juice (freshly squeezed)22.5 ml

Rich sugar syrup5 ml

Lemon zest twist

Glassware

Coupe

Chilled.

Flavor

Juniper · Lemon · Orange · Orange blossom

Estimated profile

A cigar alongside More like this

Method

1
Chill a coupe glass.
2
Combine gin, Campari, triple sec, lemon juice, and rich sugar syrup in a shaker.
3
Add ice and shake hard for 10–12 seconds.
4
Fine-strain into the chilled coupe.
5
Express a lemon zest twist over the surface to release the oils, then drape or balance it on the rim as garnish.

From the Bartender

Paul Harrington developed this drink at the Townhouse Bar in Emeryville, California, in the mid-1990s; the 2:1:1:3 ratio (gin heavy, citrus generous) is intentionally tart, so the optional sugar syrup is a genuine balancing tool rather than an afterthought - adjust to taste.

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