Jasmine

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.

Cocktail summary

Created by

Paul Harrington, Townhouse Bar & Grille, Emeryville, CA

Year

1990s

Is an

authentic recipe

Reference

http://www.seriouseats.com/recipes/2007/08/cocktails-the-jasmine.html

Curator

Not yet rated

Average

3.5 stars

(35 ratings)

Cocktail Book

From other users

Would rather just have a negroni. — ★★
OK. Worth trying again. I did 0.5 lemon by mistake.
2 oz gin .75 lemon .75 orange curacao .5 campari
I tried the Hess proportions but would like to see how it compares to other variations. — ★★★
Bit too strong. Robert Hess version may be better — ★★★
Try again in warmer weather — ★★★★
add 1/2oz simple syrup. — ★★★★

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Comments

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 cointreau, 1/2 oz campari, 1/4 oz lemon juice with a twist .

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 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 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.

Went with the more forward version from SE and then added a bit of soda ... for a very hot day. :-)