Don’t let the girly color fool you, this pretty cocktail may look innocent, but she packs quite a punch. Think of her as the Cosmopolitan’s evil twin sister. The Jasmine is a modern classic, created in the 1990s by bartender Paul Harrington, author of the coveted and out-of-print book Cocktail: The Drinks Bible for the 21st Century. I love how the Cointreau counters the bitterness of the Campari without overly sweetening the drink, and the finished product surprisingly hints of grapefruit. I used an updated recipe with slightly different doses than the original, but I’ll include both versions below. Enjoy, but be warned: this girl is tougher than she looks.
The Jasmine
- 1 1/2 oz. gin
- 1 oz. Cointreau
- 3/4 oz. Campari or Martini Bitter
- 1/2 oz. fresh lemon juice
Shake with ice until very cold, strain into chilled cocktail glass and garnish with a lemon twist.
The Original Jasmine
- 1 1/2 oz. gin
- 1/4 oz. Cointreau
- 1/4 oz. Campari
- 3/4 oz. fresh lemon juice
Shake with ice until very cold, strain into chilled cocktail glass and garnish with a lemon twist.
