While many are currently undertaking Dry January — and god speed to their worthy endeavor — that doesn’t mean everyone else has to go on cocktail curfew. This week, to break free from the shackles of Dry Jan we are heading north of the wall to one of the alcohol capitals of the world, Scotland, to sample a unique twist on a twist.
Made famous in part by his renowned book, Cocktail: The Drinks Bible for the 21st Century, Paul Harrington has certainly cemented his mark on the history of mixology. Delve inside that guide and you will discover the Jasmine, itself a twist on the classic Pegu Club.
Over at new restaurant Margo in Scotland’s great city of Glasgow, head of drinks Alasdair Shaw has decided to put his own modern spin on things with the Yazmine.
Focusing on snacks, small plates and sharing dishes — all comprised of seasonal produce — since it opened in October 2024, Margo has begun to make quite the name for itself. Chef and Glasgow native Robin Aitken takes the helm in the kitchen. Head of drinks Alasdair Shaw has devised a drinks list that includes frozen martinis, yogurt punch, a comprehensive wine list with both big-name classics and ever-popular biodynamic bottles, and cocktails that put a Margo twist on the classics.
Which is exactly where Margo diners and drinkers alike can find this week’s Cocktail of the Week, Yazmine. While Paul Harington named the original ‘Jasmine’ after his friend Matt Jasmin, who supposedly asked him to “make something you haven’t made before,” the Yazmine takes that concept and adds yuzu — a popular East Asian citrus fruit — in several different forms.
Although this all sounds a little bit complex, I assure you it couldn’t be simpler. All the yuzu flavoring is coming from a mixture of yuzu sake (easily sourced from a good drinks supplier) and yuzu juice which can be purchased from some supermarkets. Once crafted, the end result is a cocktail that provides a mixture of floral, tart and bitter elements.
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So why not liven up your next cocktail session with some unique East Asian flavors? And if you don’t fancy making it yourself, you could always call into Margo next time you’re in Glasgow, and sample a Yasmine that’s been crafted by the pros.
[See also: Longmorn’s Oldest Scotch Whisky Ever is a Dram for the Ages]
Ingredients
Content from our partners
– 1 oz white rum (Margo uses Ron de Santiago carta blanca)
– 0.7 oz yuzu sake (such as Yuzushu)
– 0.2 oz Campari
– 0.35 oz yuzu juice
– 10.35 oz lemon juice
– 1.8 oz agave or simple syrup
Method
Shake all of the ingredients over ice. Strain, and serve with a grapefruit peel garnish.
