Jasmine & Juniper (sour) Recipe

Make jasmine tea concentrate

Steep 2 bags (or 2 tsp loose) high-quality jasmine green tea in 2 oz of just-boiled water for 4 minutes. Strain and chill until cool. You should have roughly 2 oz of concentrated jasmine tea.

Prepare vanilla syrup (if not pre-made)

Combine equal parts sugar and water (e.g., 1/2 cup each) and heat gently until sugar dissolves. Add one split vanilla bean or 1 tsp pure vanilla extract, remove from heat, cool and strain. Measure 0.5 oz for the cocktail.

Optional clarification prep

If you choose to clarify for extra brightness: combine the chilled jasmine tea (2 oz) with 0.5 oz egg white (or aquafaba) and 0.25 tsp bentonite or activated charcoal in a jar. Stir vigorously and refrigerate for 30–45 minutes to allow proteins and solids to bind. Then filter carefully through a coffee filter or fine cloth into a clean container. Note: this step is optional — the drink will be excellent without clarification but clearer and silkier when clarified.

Combine sour ingredients

In a cocktail shaker, add 2 oz Roku Gin, 0.75 oz fresh lemon juice, 0.25 oz fresh lime juice, 0.5 oz vanilla syrup and the clarified (or plain chilled) 2 oz jasmine tea concentrate. If you used egg white/aquafaba for the clarification step and already removed solids, do not add an extra egg white here.

Dry shake

If using egg white or aquafaba (and not used in clarification), add 0.5 oz egg white/aquafaba to the shaker. Dry shake (no ice) vigorously for 15–20 seconds to emulsify and create a silky foam.

Wet shake

Add ice to the shaker and shake vigorously for another 10–15 seconds until well chilled and slightly frothy. Double-strain into a chilled coupe or Nick & Nora glass. If you completed the clarification step above, simply add ice and shake once then fine-strain to preserve clarity.

Add juniper note: float 0.25 oz juniper berry syrup or add 3 drops of a juniper tincture onto the surface of the drink. This provides a concentrated aromatic top note without overpowering the gin base.

Garnish and serve: Express a lemon twist over the drink to release essential oils, rub the rim lightly with the twist and drop it into the cocktail. Optionally, place a single jasmine petal or edible flower on the foam for visual appeal. Serve immediately.

Notes on syrups/tinctures: To make juniper syrup, simmer 1 cup water with 1 cup sugar and 2 tbsp lightly crushed juniper berries for 10 minutes, cool, steep 30 minutes, then strain. Use sparingly. The vanilla syrup recipe above yields enough for multiple cocktails.