Serves 1
Directions
- 1Steep 5g jasmine pearls in 300ml hot water, covered, for 10 minutes.
- 2Strain the jasmine tea.
- 3Add 30g sugar and 1.5g citric acid to the tea and stir to combine.
- 4Sift in 1.8g Methocel 50 and 0.5g xanthan gum.
- 5Blend the mixture together until the foaming agents are dispersed and the jasmine tea starts to foam.
- 6Pour the jasmine tea foam mixture into a whipper.
- 7Add an N2O charge to the whipper.
- 8Shake the whipper vigorously.
- 9Leave the whipper with the foam in the fridge for at least two hours.
- 10Combine 1.5 oz gin, 0.75 oz lemon juice, 0.25 oz Cointreau, 0.25 oz Campari, and 3 drops of saline in a shaker with ice.
- 11Shake the cocktail mixture down with ice.
- 12Strain the cocktail into a coupe glass.
- 13Pour the jasmine into a larger coupe glass.
- 14Layer the jasmine foam on top of the cocktail.
Ingredients
- 1.5 oz gin
- 0.75 oz lemon juice
- 0.25 oz orange liqueur, such as Cointreau
- 0.25 oz red aperitif, such as Campari
- 3 drops saline 1:4 water:salt
- 300 ml water
- 5 g jasmine pearls
- 30 g sugar
- 1.5 g citric acid
- 1.8 g methocellulose 50
- 0.5 g xanthan gum
- 1 N2O charge
Equipment
coupe glasswhipperblender
Tips
- The original Jasmine skews a bit drier and more spirit-forward.
- Ensure foaming agents are dispersed by blending well.
- Leave the foam in the fridge for at least 2 hours.
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