An old friend recently posted a picture of what looked to be a delicious cocktail on Facebook while celebrating in Las Vegas. Upon further inquiry, she divulged that this lovely potation was none other than The Jasmine Cocktail and she proclaimed it wonderful. Not immediately coming to mind, I did some research and found a reference to it in my favorite magazine, Imbibe. Their take is thus: This early 1990’s cocktail from bartender Paul Harrington helped usher in the similarly bright, bitter Negroni riffs that have flowed in recent years.
The recipe that follows is quite alluring…
1 1/2 oz. gin
3/4 oz. fresh lemon juice
1/4 oz. Campari
1/4 oz. Cointreau
Combine ingredients in a shaker with ice and shake to chill. Strain into a chilled glass and garnish with a lemon twist.
(Paul Harrington, Spokane, Washington)
Picture is swiped from my friend’s Facebook post…