Contemporary Classics

The cocktail class defined by being created after 1980 and then made in bars beyond its birthplace. Paul Harrington created the Jasmine in 1992 and Ezra Star, the 1910 in 2014, with both now firm global favourites.

Jasmine

Ingredients:

  • 45ml dry gin
  • 22.5ml lemon juice
  • 15ml Campari
  • 15ml orange liqueur

Method:

  1. Pre-chill a coupe glass
  2. Shake all ingredients with ice
  3. Fine strain into chilled glass
  4. Express lemon zest twist over the cocktail and use as garnish

 

1910

Ingredients:

  • 30ml vermouth amaro
  • 22.5ml mezcal
  • 22.5ml cognac
  • 15ml maraschino liqueur
  • 2 dashes Peychaud’s or other Creole-style bitters

Method:

  1. Stir all ingredients with ice
  2. Fine strain into chilled glass
  3. Express orange zest twist over the cocktail
  4. Garnish with dehydrated orange