About this episode
A riff on the Pegu Club that somehow tastes exactly like grapefruit juice? That can only be Paul Harrington's Jasmine cocktail. Paul joins us on the show today to share the drink's genesis, talk about bartending in San Francisco (and beyond) in the early 90's, and reflect upon the growth of cocktail culture around the country since then. Listen on (or read below) to learn Paul's Jasmine recipe — and don’t forget to leave a rating, review, and subscribe!
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
1. Add all ingredients to a cocktail shaker with ice.
2. Shake until well chilled.
3. Strain into a chilled coupe glass and garnish with a lemon twist.
📧Get in touch: [email protected]
🍸Follow us:
- VinePair: https://www.instagram.com/vinepair/
- Tim: https://www.instagram.com/timmckirdy/
Hosted on Acast. See acast.com/privacy for more information.
Get every episode summarized
Each time The Buildout publishes, we email you a written briefing from the transcript — the topics, who appeared, and any specific claims, with the ad reads skipped.
Email me new episodesFree for 3 shows. No card needed.
Hosts & guests
No transcript yet
This episode has not been transcribed. Request it and it moves to the front of the queue.
More episodes
