| 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.
- Try again in warmer weather
- Bit too strong. Robert Hess version may be better
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4 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.