Jasmine (Robert Hess)

1 12 oz Gin
1 oz Triple sec, Cointreau
34 oz Campari
12 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.
From other users
  • Good. Bitter Elder may be better. Alice loved at Drink. — ☆☆☆☆
  • Seems like it would be a good gateway drink — ☆☆☆
  • Grapefruity — ☆☆☆☆
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3 Comments

I'm uncomfortable with the

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.