The Jasmine Cocktail Recipe

I’ve always felt that a well-made cocktail can turn a regular night into something just a bit more memorable. The Jasmine cocktail manages that trick with its lively citrus notes and a gentle bitterness that’s honestly pretty refreshing. Let’s get into how you can whip up this simple but elegant drink at home—just a few ingredients, nothing complicated.

The first time I tried the Jasmine, I didn’t expect it to taste so clean—or look so striking with that pale pink color. It gives off this fancy vibe, but honestly, it’s not hard to make at all.

The balance of gin, citrus, and a splash of liqueur just works. You get a crisp, lively flavor that fits almost any occasion.

The Jasmine Cocktail Recipe

I keep coming back to this drink because it’s got that nice mix of citrus, floral, and just enough bitterness to keep things interesting. Making it at home is easy if you’ve got the right tools and fresh stuff on hand.

A few careful steps really bring out its color and that crisp, bright taste.

Equipment

I stick to basic bar tools to keep things easy and consistent. A cocktail shaker mixes everything together and chills the drink fast.

I always grab a fine mesh strainer too, just to catch any little ice bits or pulp.

• Cocktail shaker
• Jigger or measuring tool
• Fine mesh strainer
• Bar spoon
• Coupe or martini glass
• Citrus juicer
• Ice cubes

I chill the glass before I start mixing, so the drink stays colder longer. Clean tools and fresh ice really help keep the flavors clear and sharp.

Ingredients

Each part of this drink brings something different to the table. I try to use good gin and fresh lemon juice—it makes a difference.

• 1 ½ oz gin
• ¾ oz Cointreau (or another orange liqueur)
• ¼ oz Campari
• ½ oz fresh lemon juice
• Ice for shaking
• Lemon twist or thin peel for garnish

The gin forms the backbone, while Cointreau adds sweetness and a deeper citrus note. Campari gives just enough bitterness and that lovely pink color.

Lemon juice keeps everything bright and lively.

Instructions

Here’s how I put it together for a smooth, balanced cocktail.

• Chill your glass with ice or pop it in the freezer.
• Pour gin, Cointreau, Campari, and lemon juice into the shaker.
• Add ice to the shaker and snap the lid on.
• Shake hard for about 10–15 seconds—enough to chill and mix everything up.
• Dump the ice from your glass if you used it for chilling.
• Strain the drink into your glass using the fine mesh strainer.
• Garnish with a lemon twist—just twist it over the drink to release the oils, then drop it on the rim.

I always serve it right away, while it’s nice and cold and you can still catch that fresh aroma.

Notes

The Jasmine usually ends up a pale pink, with a crisp citrus smell that’s pretty inviting. That first sip is bright and just a little bitter, then the gin’s botanicals show up after the lemon fades.

If it feels too sharp, I’ll cut back a bit on the lemon juice or maybe add a touch more Cointreau. For stronger gin flavor, I go for a dry style with plenty of juniper.

Fresh ingredients really matter here. I squeeze the lemon right before mixing, and I use clear ice so the drink doesn’t get watered down.

Tasting Notes

Right away, the Jasmine Cocktail hits me with this bright, floral aroma. There’s something about the scent—it’s got that citrus peel vibe, and maybe a whisper of blossoms.

Before I even taste it, it feels light and fresh, almost like it’s inviting me in.

Taking a sip, the gin jumps out first with its crisp, botanical flavor. Then the Campari steps in, bringing a gentle bitterness that keeps the Cointreau’s sweetness in check.

The lemon juice adds this quick, sharp tang that really wakes up my palate. It’s hard not to notice the color too—it’s this soft pink-orange that just looks so clean and inviting.

I love how the drink feels smooth and cool; there’s no heaviness or syrupy texture weighing it down.

After a few sips, a dry, slightly bitter finish hangs around for a bit. Honestly, it kind of makes me want another taste, just to chase that mix of sweet, bitter, and citrus again.

Every sip feels pretty balanced—nothing overpowers the rest. I’d call it refreshing and easy to enjoy, especially if it’s served ice-cold in a chilled glass.