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Jasmine

 

1 1/2 oz. gin
1 oz. Cointreau
3/4 oz. Campari
1/2 oz. fresh lemon juice
Ice
Tools: shaker, strainer
Glass: cocktail
Garnish: lemon twist

Combine all ingredients and shake with ice. Strain into a cocktail glass and garnish.

Adapted from Paul Harrington’s original recipe by Robert Hess

 

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