The trick sits in the syrup: fresh jasmine flowers steeped in simple syrup until the kitchen smells like a summer garden at dusk. Shaken with vodka and lemon, that perfume lands on a crisp, cold sour that stays light on its feet.
1¾ oz
vodkae.g. Absolut · Smirnoff · Grey Goose · Ketel One · Belvedere
¾ oz
lemon juice
¾ oz
jasmine syrup simple syrup steeped with fresh edible jasmine flowers
Garnish: A fresh jasmine flower · Ice: Served up, no ice
Jasmine Sour
Fresh and tart at first, then sweetly floral with a clean, cold finish. Medium strength and silky from a hard shake.
The Jasmine Sour is a modern creation and belongs to the big sour family: spirit, citrus and sugar in balance, here with a floral syrup doing the talking. The version passed around in recipe collections is linked to hotel bars in India, where jasmine is grown widely and woven into garlands, perfumes and sweets.
There is no well documented creator or date, so it is best read as a style rather than a fixed classic. Vodka is the natural partner because it steps aside and lets the flower lead. Bartenders elsewhere have done similar things with jasmine tea, gin and egg white, which shows how flexible the basic sour template is.
Yes. A syrup made from strong jasmine green tea gives a similar perfume with a light tea bitterness that suits the sour well.
With 50 ml of vodka it lands at roughly 18 percent alcohol after dilution, similar to a classic vodka sour.
A chilled coupe or cocktail glass. It is served straight up without ice.
The perfect sound
Floral, light and gently relaxing.
Reader rating
Thanks for rating
Updated:
