Jasmine (Robert Hess)

1 1⁄2 oz Gin

1 oz Triple sec, Cointreau

3⁄4 oz Campari

1⁄2 oz Lemon juice

1 wdg Lemon (as garnish)

Instructions

Shake, strain, straight up, cocktail glass, garnish.

Notes

Robert Hess uses a lemon wedge, others may use a twist.

Cocktail summary

Created by

Robert Hess, as an adaptation of the Jasmine from Paul Harrington, Townhouse Bar & Grill, Emeryville, CA, author of Cocktail: The Drinks Bible for the 21st Century

Year

2007

Is an

altered recipe

Reference

http://www.smallscreennetwork.com/video/13

Curator

5 stars

Average

4 stars

(30 ratings)

Cocktail Book

From other users

Cut Campari with some Aperol — ★★★★
Very good - strong on the Campari. A bit of saline might help mitigate that. Used Kirkland gin, and Hiram Walker TS - should try with Cointreau. Grapefruit tones.
Grapefruity
Seems like it would be a good gateway drink
Good. Bitter Elder may be better. Alice loved at Drink. — ★★★★

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Comments

I'm uncomfortable with the amount of Cointreau in this recipe for the Jasmine.

Paul Clarke gives the original recipe (as published in Paul Harrington's book) here http://www.seriouseats.com/recipes/2007/08/cocktails-the-jasmine.html

There was an updated recipe in the Museum of the American Cocktail's Pocket Recipe Guide that increases the amount of Campari. That alteration might also be in Gary Regan's The Joy of Mixology, I cannot recall. But I do remember reading an argument that it might be timely to increase the amount of Campari in the Jasmine, as we are all more appreciative of bitters than in the early '90s.

I think I got all this cleaned up. The Jasmine is now the Jasmine (Paul Harrington), which is the original. Robert Hess' adaptation is now Jasmine (Robert Hess). Hopefully this clears up any confusion.

oh! I hadn't watched his video on the Jasmine (obvs).

Next time I'll try cutting down on the Campari a little. It seemed to dominate, but that might depend on the kind of gin. Better try to other version, I guess.

This recipe seems rather sweet akin to bad Cosmos that use too much triple sec and not enough citrus, and it probably matched the era when Hess adapted it. When I make this for guests, I go 1 1/2 gin, 1/2 triple sec, 1/2 Campari, 1/2 or 3/4 lemon juice. It is based off the Pegu Club which I also prefer on the crisper side. The original is drier than that, so I guess I'm in the middle but closer to Harrington's.