The Jasmine cocktail is a little-known recipe partially inspired by the classic Negroni, invented by renowned bartender Paul Harrington in the early 1990s. It's well balanced, with the bitter Campari and sweet, silky Cointreau each cutting through the tangy lemon juice in their own way. As always, we recommend using fresh-squeezed lemon juice.
|1.5 oz Gin|
|0.25 oz Cointreau|
|0.25 oz Campari|
|0.75 oz Lemon juice|
|Lemon twist for garnish|
How to make a Jasmine
- Add all ingredients to a cocktail shaker with ice and shake until chilled.
- Strain into a chilled cocktail glass, garnish with a lemon twist, and serve.