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)
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How to make:

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


Lemon zest twist


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


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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