Jasmine

Jasmine image

Serve in

Martini glass...
fl oz Rutte Dry Gin
¼ fl oz Triple sec liqueur
¼ fl oz Campari Bitter
¾ fl oz Freshly squeezed lemon juice
¼ fl oz Sugar syrup (2 sugar to 1 water)
  • Display recipe in:

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

Garnish:

Lemon zest twist

Comment:

This bittersweet riff on the Pegu Club will appeal to drinkers who have acquired the taste for Campari.

About:

Created in the mid-1990s by Paul Harrington at Townhouse, Emeryville, California, USA. The Jasmine was promoted by its inclusion in his 1998 book Cocktail. We've added a splash of sugar syrup to Paul's original recipe.

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