Jasmine Gimlet Recipe

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat.

Stir until the sugar dissolves and the mixture comes to a gentle simmer.

Add 2 tablespoons dried jasmine flowers (or 2 jasmine tea bags/pinch of tea leaves). Reduce heat to low and let steep for 5 minutes, covered, to infuse the syrup with jasmine aroma. If using lemon zest, add it now for brightness.

Remove from heat and let the syrup steep off the heat for an additional 10 minutes to deepen flavor.

Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container to remove flowers/tea and zest. Discard solids.

Cool to room temperature, then refrigerate until chilled. Syrup will keep in the refrigerator for up to 2 weeks.

Prepare the cocktail

If using egg white for foam, add egg white to a shaker and dry-shake (no ice) 10–12 seconds to emulsify.

Add 2 oz gin (or non-alcoholic gin), 0.75 oz jasmine syrup, 0.75 oz fresh lime juice and 0.5 oz cold water (or soda water) into the shaker with the egg white (if used) or directly into the shaker if not using egg white.

Add a handful of ice (about 1 cup) to the shaker, secure the lid, and shake vigorously for 10–15 seconds until well-chilled and slightly frothy.

Double strain into a chilled coupe or rocks glass over fresh ice (or neat in a coupe). Double straining removes any small ice shards and flower bits.

Garnish with a lime wheel or twist. Serve immediately.