| 1 1⁄2 | oz | Gin |
| 3⁄4 | oz | Lemon juice |
| 1⁄4 | oz | Campari |
| 1⁄4 | oz | Triple sec, Cointreau |
| 1 | twst | Lemon peel (as garnish) |
Instructions
Shake, strain, garnish with a lemon twist.
Notes
This is the original recipe for the Jasmine.
From other users
- add 1/2oz simple syrup.
- Rob Hess's version if this is 4:3:2:1 Gin: Cointreu: Campari: Lemon. It works perfectly in that it's a lovely intro to gin for folks who don't like gin.
- I tried the Hess proportions but would like to see how it compares to other variations.
- 2 oz gin .75 lemon .75 orange curacao .5 campari
- Try again in warmer weather
- Bit too strong. Robert Hess version may be better
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5 Comments
Perhaps we should just call
Submitted by Dan on
Perhaps we should just call this "Jasmine" if it's the original. That said, I'd definitely "slip" as I poured the Campari. This drink looks pretty tart to me.
I like 1 3/4 oz gin, 3/4 oz
Submitted by sjdiaz21 on
I like 1 3/4 oz gin, 3/4 oz cointreau, 1/2 oz campari, 1/4 oz lemon juice with a twist .
I have read that the original
Submitted by johnnysatty on
I have read that the original recipe calls for 2oz gin 3/4oz lemon 1/2oz triple 1/2 oz Campari. Taste exactly like fresh squeezed ruby red grapefruit juice
Rob Hess's version if this is
Submitted by tophat665 on
Rob Hess's version if this is 4:3:2:1 Gin: Cointreu: Campari: Lemon. It works perfectly in that it's a lovely intro to gin for folks who don't like gin.
Tried the posted recipe and
Submitted by Brad Ballinger on
Tried the posted recipe and the Robert Hess variation. Greatly prefer the latter. Original recipe lacks complexity. It's all lemon juice. As one person commented, might be better if doubling the Cointreau and Campari in the original recipe.