Jasmine was not commonly used to flavor alcohol in the past, it was more appreciated as tea or fragrant rice. Today this fragrant herb is being used more and more as an experimental flavor in jasmine syrup cocktails, coffees, baked goods, etc.
An easy way to use and explore jasmine flavor combinations at home is by making a large batch of some jasmine simple syrup. This way, when a cocktail calls for simple syrup, you’ll have the jasmine syrup already made and ready to try in almost any sweetened cocktail. But, the simple syrup does not have to stay reserved for alcohol. The syrup can be used to flavor matcha, some coffee with cream, and maybe even drizzle a little over a blueberry scone to see how the flavors play! The possibilities are limitless. Below is a simple syrup recipe that can be used again and again, along with a Jasmine French 75 recipe, a fresh and herbal cocktail perfect for warmer months.
JASMINE SIMPLE SYRUP
Ingredients
- 1 cup water
- 1 cup raw sugar (white sugar is fine, it won’t be as thick)
- ¼ cup jasmine tea
How to Make Jasmine Simple Syrup
1. Combine sugar and water in a small saucepan on medium heat
2. Constantly stir the simple syrup until all the sugar granules are melted and combined
3. Bring the mixture to a boil
4. Take the simple syrup off the heat and pour the tea into the syrup to let steep for 5–7 minutes
5. Strain the syrup, making sure no tea leaves are left
6. Put in an easy-pour container or jar and reserve for the cocktail recipe below or use the syrup to sweeten tea or coffee
JASMINE FRENCH 75
Ingredients
- 2 oz gin
- 1 oz jasmine simple syrup
- ½ oz fresh-squeezed lemon juice
- 2 oz rosé champagne or rosé sparkling wine
- Jasmine flower buds for garnish
- Lemon peel for garnish
How to Make a Jasmine French 75
1. Fill a tall glass or flute ¾ full with ice
2. Pour gin, simple syrup, and lemon juice into the glass and stir vigorously
3. Top with the champagne or sparkling wine
4. Twist the skin of the lemon peel and place it on top of the drink, along with a few jasmine buds for garnish
5. Enjoy!
