1 1⁄2 oz Gin
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
Posted by Dan on 6/06/2010
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
Curator
5 stars
Average
4 stars
(17 ratings)
YieldsDrink
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From other users
  • 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. 



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.


yarm commented on 12/28/2019:

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.