Friday, June 15, 2012


Inspired by this recent article in "The New York Times" ("Embellish Like Bartenders"), I made a Jasmine cocktail. It has many of the ingredients we know and love (gin and Campari, especially), but I'd never heard of it.

It has 2 ounces of gin, 1 ounce of Cointreau, 3/4 ounce lemon juice, and 1/2 ounce Campari. Shake it all up with ice, strain, and serve with a lemon wheel.

It's looks and tastes like it has grapefruit in it. I love that sweet/sour combination. A great summer cocktail. Absolutely delicious.

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