Being a Cointreau, Campari and Gin fan I felt that tonight I would try, for the first time, Robert Hess' take on the Jasmine cocktail. The original recipe was designed by Paul Harrington in the 1990’s and calls for different ratios than Hess' version. Robert Hess, who I’d like to thank for introducing me to this cocktail, was dead on when he described this cocktail’s color and flavor as being similar to grapefruit juice. This cocktail is essentially like drinking a complex alcoholic version of grapefruit juice straight up. I love the fact that you can clearly taste the Campari’s bitter orange along with the sour lemon juice and sweet Cointreau. For those of you who tend to stay away from gin I recommend that you give this one a whirl since this cocktail is so well balanced that the gin works in harmony with the other ingredients to help give you that robust grapefruit flavor without the over powering pine tree taste. If you like sour/bitter cocktails in the style of the cosmopolitan, sidecar and White lady you won’t be disappointed.
The Jasmine Cocktail (courtesy of Robert Hess):
- 1 1/2 oz gin
- 3/4 oz Campari
- 1/2 oz lemon juice
Shake with ice (for roughly 15 seconds or until cold), strain into a cocktail glass
Garnish with a lemon wedge
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