Jasmine

Ingredients

Harrington Ingredients, Hess Alternative:

1 1/2 ounces gin, 1 1/2 ounces

3/4 ounce lemon juice, 1/2 ounce

1/4 ounce Campari, 3/4 ounce

1/4 ounce Cointreau, 1 ounce

Directions

Pour ingredients into a cocktail shaker, fill with ice and shake well for 10 seconds. Strain into a chilled cocktail glass; garnish with a lemon twist.

Notes

The Jasmine was invented by Paul Harrington in the mid-1990s, then adapted by Robert Hess to increase the amount of Campari and Cointreau and decrease the amount of lemon juice. The alternate amounts are for a version by Robert Hess.

Hess's version is both sweeter and much more bitter. The orange liqueur still tones down the Campari, but relatively speaking there's much less lemon juice, and the flavor slips into the background. It's a cocktail that highlights the flavor of the Campari, which can be good or bad depending on your opinion of Campari.