Muyu Jasmine Verte

Muyu is what happens when three of the world's most respected bartenders decide the liqueur category has gone stale. Monica Berg — co-founder of the celebrated London bar Tayēr + Elementary — built Jasmine Verte, working with De Kuyper in the Netherlands, and it's a world away from the sticky, one-note liqueurs it shares a shelf with.

Berg took the idea of jasmine in full bloom and refused to let it turn perfumey. Jasmine and neroli lead, but they're anchored by iris, sharpened with yuzu, lifted by nettle leaf and grounded with a whisper of patchouli. The sugar is kept deliberately low, so this drinks bright and dry rather than syrupy.

The nose is intensely floral — jasmine and orange blossom, green and alive rather than soapy. The palate is silky and complex, green-tea freshness meeting neroli and soft citrus, with yuzu keeping everything taut. It finishes floral and refreshing, a lingering acidity cleaning up after itself. At around 24% it's built for mixing, not for brooding over neat.

This is a bottle for people who like their drinks thought about. Reach for it when you want an aperitif with genuine intrigue — something that makes a guest pause and ask what on earth they're drinking.

How to Serve

Berg designed it to shine long and simple: a measure topped with Champagne or dry sparkling wine over ice as a highball. It also lifts a floral spritz or a delicate gin cocktail. Keep it chilled once opened.

Where to Drink It

Tayēr + Elementary in Old Street, Berg's own bar and its natural home. Artesian at The Langham for a floral cocktail with polish. Lyaness on the South Bank for the experimental crowd.

Food Pairings

Beautiful with delicate raw fish — a plate of sea bass crudo or good sashimi lets the jasmine and yuzu sing.