Recipe: The Jasmine Cocktail
I’m guessing that when you first saw this cocktail that you might have thought it was a Cosmopolitan.
While this beauty was created in the mid-90’s (around the same time as Carrie Bradshaw and team were waving around their fairy floss in a glass) it is certainly nothing of the sort.
You’ll find no cranberry juice in here. This is about as straight-up as it gets.
That pink hue you see is actually created by Campari, the Italian amaro. That’s right; this baby might not be a Negroni, but it would stand up to any aperitif thrown its way.
Pretty? Please.
While she may look sweet, this hard mofo is no girly girl drink.
The Jasmine Cocktail is modern classic created by Paul Harrington. I thought the sharp citrus and bitters would be the perfect match for Melbourne Gin Company Dry Gin. I just needed to adjust a touch.
The original recipe is 1.5 ounces gin + 3/4 ounce fresh-squeezed lemon juice + 1/4 ounce Campari + 1/4 ounce Cointreau (triple sec).
Ingredients
- 45ml MGC Dry Gin
- 20ml freshly squeezed lemon juice
- 15ml triple sec
- 10ml Campari
Method
Place all ingredients into a mixing glass over ice and stir to chill. Strain into chilled cocktail glass, Garnish with a lemon twist.
