“Cocktail College” is brought to you today by Tanqueray. I don’t know about you, listener, but I’m one of those people who needs a mobile app to track my budget. And I’m going to let you in on a little secret: I actually have a line item on mine marked “Tanqueray.” It’s true! Because I’m a gin Martini drinker, and Tanqueray is my Martini gin. I’m not ashamed to admit it — I have a Tanqueray monthly budget. But it’s not just for Martinis. No, I turn to Tanqueray for any of the gin classics because it always delivers on that classic London dry profile. You know, Tanqueray is not like a good friend. It’s like a best friend, a dependable stalwart that always delivers. Now, if you’re looking for cocktail inspiration, well, you know you’ve come to the right place. But if you’re looking for something tailored specifically for Tanqueray, you should head over to www.tanqueray.com now because you know what, listener? When it comes to gin cocktails, you deserve the best.
A riff on the Pegu Club that somehow tastes exactly like grapefruit juice? That can only be Paul Harrington’s Jasmine cocktail. How does the combination of gin, lemon, Cointreau, and Campari yield such results? We have no idea from a scientific perspective. The good news is that we can share how those ingredients came together, as we’re joined today by none other than Harrington himself.
Although Harrington’s professional bartending days now live in the somewhat distant past, his memories of that era remain as fresh as if they were just last week. Beyond giving us the inside scoop on his most famous liquid creation, Paul regals us with the tales of San Francisco and bartending in the early ‘90s. It’s Paul Harrington, pre-modern classics, pre-cocktail renaissance, and it’s all right here on the “Cocktail College” podcast. Tune in for more.
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Paul Harrington’s Jasmine Recipe
Ingredients
- 1 ½ ounces London dry gin
- ¾ ounce fresh lemon juice
- ¼ ounce Cointreau
- ¼ ounce Campari
- Garnish: lemon twist
Directions
- Add all ingredients to a cocktail shaker with ice.
- Shake until well chilled.
- Strain into a chilled coupe glass.
- Garnish with a lemon twist.
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The article The Cocktail College Podcast: The Jasmine appeared first on VinePair.
