During our travels through China, we were captivated by its vibrant bar culture and the creative fusion of teas, fruits, and spirits. The Jasmine Sour was inspired by those experiences, combining fragrant jasmine tea with gin and citrus to reflect the balance, innovation, and elegance we discovered in every glass.
Sours are among the oldest and most influential cocktail styles, built around a simple but elegant balance of spirit, citrus, and sweetness. A classic sour combines a base spirit—such as gin, whiskey, rum, or tequila—with fresh lemon or lime juice and a sweetening agent, creating a drink that is bright, refreshing, and beautifully balanced.
What makes a great sour is the interplay between acidity and sweetness. Citrus provides vibrancy and structure, while sugar softens the sharp edges, allowing the character of the base spirit to shine through. Many modern sours also include egg white, creating a silky texture and a rich, velvety foam that enhances both appearance and mouthfeel.
Triple sec is a clear orange liqueur made from dried and fresh orange peels. While not essential to every sour, it is often used to add an extra layer of complexity and refinement.
Ease of Making: Easy.
Glass Type: Coupe Glass or Nica Nora.
Taste: Refreshing, dry, sour.
Original Recipe:
- 50ml Jasmine Infused Great Bustard.
- 25ml Cointreau (triple sec).
- 25ml Lemon Juice.
- 15ml Simple Sugar Syrup.
- 1 Egg White.
Method:
- Add all ingredients into a cocktail shaker and shake to emulsify.
- Add ice into the shaker and shake for 30 secs until it frosts on the outside.
- Strain into coupe style glass.
- Add a twist of lemon peel.
Variations:
- Sabot – add champagne to the glass (use a flute).
- Side Car – replace gin with cognac.
