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 — ☆☆☆☆
  • 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. — ☆☆☆☆
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5 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.

Next time I'll try cutting

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

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.