Jasmine Jasmine Cocktail

Serves 1
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Directions

  1. 1Steep 5g jasmine pearls in 300ml hot water, covered, for 10 minutes.
  2. 2Strain the jasmine tea.
  3. 3Add 30g sugar and 1.5g citric acid to the tea and stir to combine.
  4. 4Sift in 1.8g Methocel 50 and 0.5g xanthan gum.
  5. 5Blend the mixture together until the foaming agents are dispersed and the jasmine tea starts to foam.
  6. 6Pour the jasmine tea foam mixture into a whipper.
  7. 7Add an N2O charge to the whipper.
  8. 8Shake the whipper vigorously.
  9. 9Leave the whipper with the foam in the fridge for at least two hours.
  10. 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.
  11. 11Shake the cocktail mixture down with ice.
  12. 12Strain the cocktail into a coupe glass.
  13. 13Pour the jasmine into a larger coupe glass.
  14. 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.