Jasmine

Gin, Campari, Cointreau, and lemon that drinks like boozy grapefruit despite containing none. A modern classic built off the Pegu Club.

Ingredients

• London Dry Gin1½ ounces
• Fresh Lemon Juice¾ ounce
• Cointreau¼ ounce
• Campari¼ ounce
• Lemon Twist1 each

Directions

Shake gin, lemon juice, Cointreau, and Campari with ice. Strain into a chilled coupe. Garnish with a lemon twist.

Notes

Created mid-1990s by Paul Harrington at the Townhouse Bar & Grill in Emeryville, CA, for his friend Matt Jasmin (misspelled into history). Published in his 1998 book 'Cocktail'. Verified against Difford's and PUNCH.