I walk past this beautiful jasmine plant every morning with the dog and brush past it to release it’s exotic perfume.
I’ve been thinking about what I could make with jasmine. I have jasmine green tea that I drink every morning and was exploring ideas around that. I thought about making a Jasmine Tiramisu (or tea -ramisu) because The Washer Up made an amazing Tiramisu with Darjeeling tea when we had a special menu from the region of Darjeeling in India. I still might do that but it is a lot of work (and calories).
I was flicking through some newspaper cuttings The Washer Up’s dad had sent me. He cuts out anything to do with food and sends it to me along with any classic books he may have picked up in a charity shop, thanks Jim for keeping my brain functioning and furthering my literary education!!
In one of the clippings there was a recipe for a Rose & Lychee Martini. This got me thinking about a Jasmine Martini, an alcoholic iced tea, a Mar-tea-ni if you like. I love the golden colour it’s very elegant & expensive-looking.
Golden Jasmine Martini
serves 2, vegan, gluten-free
- 1 heaped teaspoon jasmine green tea
- boiling water
- 3 or 4 ice cubes
- 2 measures vodka (or gin) be as generous as you’re feeling, about 100 ml should do it
- 1 tbsp 15 ml sugar syrup or honey
- jasmine flowers to garnish
Put your martini glasses in the freezer to chill for as long as you can. Half an hour is good.
Make a cup of jasmine tea with boiling water and leave it to steep for a few minutes. Add the honey or sugar syrup and stir to dissolve it.
Put the ice cubes in a cocktail shaker and pour the tea, through a strainer (to catch any tea leaves) into the shaker and add the vodka or gin. Shake well until ice-cold and strain into the frozen glasses. Garnish with jasmine petals and enjoy.
Serve this as an aperitif before a fragrant Asian meal or with canapes to people you’d like to impress….