A delicate, elegant and aromatic sour with notes of floral jasmine tea balanced by bright citrus, making it fresh and perfect for spring. By all means make double or triple the infused gin, if you like, because it also works beautifully in an elevated jasmine gin and tonic (plenty of ice, quality tonic and a lemon twist), or stirred into a simple floral martini with a splash of dry vermouth, or lengthened into a light spring spritz topped with sparkling wine and a dash of soda.
Jasmine blossom
Serves 2
100ml gin
1 heaped tsp loose-leaf jasmine green tea
50ml triple sec
50ml fresh lemon juice
2 egg whites
First, infuse the gin. Pour the gin into a small clean jar or glass, stir in the tea leaves and leave to infuse at room temperature for 45-60 minutes. Strain through a fine sieve or coffee filter, then store in a clean jar and seal. So long as it’s strained properly, it should now keep for up to six months.
For each drink, shake 50ml jasmine-infused gin with 25ml triple sec, 25ml lemon juice and one egg white. Shake first without ice to emulsify, then add ice and shake again until well chilled. Strain into a coupe or martini glass and finish with a twist of lemon zest.
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Fredi Viaud, bar manager, Julie’s, London W11
