I’d made a couple of false starts with jasmine liqueur — and maybe it’s just me, but this is one of those things that seems like it would be easy to mix but somehow isn’t. It kept getting lost. Woefully lost, like me, at an unfamiliar Target, ev.eh.ry.time, even though Target probably has a grand total two different design schemes throughout this beautiful land of ours and they’re mirror images of each other.
Something clicked when I started to think of jasmine liqueur more as a tea liqueur than something fruity or floral. Its aroma is, as you’d expect, lovely, and the flavor is really quite mild. What I missed before, I think, is that there’s a distinct tea-like tannin thing going on here, that it’s not to be ignored, and that it’s dying for a spicy — heyo, rye! — counterpart.
I kept it fairly simple, which is probably the way to go with somewhat delicate spirits. Just some dry vermouth to set off the sweetness, and Angostura for a little backbone. As for the rye, I like Templeton, but before that, Bulleit was the go-to around these parts. Just in case you don’t have a bottle of rye around and you hate me for trying to make you go buy one, I bet bourbon would work nicely too, if you go 50:50 with that and the vermouth. I haven’t tried it, so if it’s gross, just go buy some rye, okay? Cool.
Now … Will somebody please tell me how to get out of this Target? The Starbucks WiFi is nice, but the security guard stopped smiling at me, like, days ago.
- 1 3/4 ounces rye whiskey (Templeton used here)
- 1 ounce dry vermouth (Dolin Blanc used here)
- 3/4 ounce Fruitlab jasmine liqueur
- A couple dashes Angostura bitters
- Lemon peel, for garnish
- Combine everything but the garnish in an-ice filled mixing glass. Stir until thoroughly chilled, strain into a chilled cocktail glass. Twist peel over drink before garnishing.