Marzi’s Summer Gimlet

This wonderful cocktail was created by Marzi Pecen for a Tea Cocktail event that she was leading. She noted that even non-gin drinkers enjoyed it!
Consider making extra of this multilayered Jasmine Syrup to use with the Green Fruits salad, or just to keep on hand. You’d be amazed how useful have interesting simple syrups handy can be. Drizzle into seltzer water, over fruit, get creative with your beverages!

Marzi's Summer Gimlet

This recipe uses the tangy brightness of Yuzu and the sweet floral notes of Jasmine tea to liven up a traditional Gimlet. Warning, this tasty cocktail is incredibly easy to drink.
Prep Time20 minutes
Total Time50 minutes
Course: Beverages, Drinks
Cuisine: American, International, Japanese
Keyword: Cocktail, Gimlet, Gin, Jasmine Tea, Yuzu
Yield: 1 cocktail
Cost: $15


  • 1 Cocktail shaker
  • 1 Bar Strainer
  • 1 Small Saucepan
  • 1 teapot with infuser


  • 2 ounces Jasmine tea infused Gin
  • 1/2 ounce Yuzu Juice fresh if available
  • 1/2 ounce lime juice fresh squeezed
  • 1 ounce Jasmine Lemongrass syrup
  • lemongrass stalk trimmed and cut into pieces for garnish

Jasmine Tea Infused Gin

  • 750 ml Gin
  • 3 tablespoons jasmine tea leaves or pearls

Jasmine Lemongrass Syrup

  • 1 stalk lemongrass cleaned, crushed and coarsely chopped
  • 1 teaspoon mandarin orange zest
  • 2 drops orange flower water
  • 1 1/4 cup water
  • 1 cup sugar
  • 1 tablespoon jasmine tea leaves or pearls


  • Combine all ingredients with ice in a cocktail shaker or jar with a lid.
  • Shake well and strain into a chilled cocktail glass.
  • Garnish with fresh lemongrass or a lime wedge. (Photo by Julian Landa)

Jasmine Tea infused Gin

  • Pour gin into glass or other non-reactive pitcher.
  • Add tea leaves and steep for 30 minutes or by taste.
  • Strain well through multiple layers of cheese cloth or coffee filter. Discard tea leaves.
  • Return to original bottle, decanter or sealable jar. If not used within a few days, store in refrigerator up to 6 weeks.

Jasmine Lemongrass Syrup

  • Wash and strip lemongrass. Crush stalk with a mallet or back of other utensil. Cut coarsely.
  • Place lemongrass water and mandarin orange zest in a small saucepan. Bring to a boil and turn down to a simmer. Allow to simmer for 5 minutes.
  • Stir in sugar and simmer until clear, light syrup begins to form.
  • Stir in orange flower water and tea leaves. Immediately remove from heat and set aside to steep.
  • When cool, strain well and discard solids. Store unused portion, well covered in the refrigerator.

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