Jasmine

1 12 oz Gin
34 oz Lemon juice
14 oz Campari
14 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

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 have read that the original

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

tophat665's picture

Rob Hess's version if this is

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

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.