Jasmine Cocktail: “This early 1990s cocktail from bartender Paul Harrington helped usher in the similarly bright, bitter Negroni riffs that have flowed in recent years.” –IMBIBE
- 1 ½ ounce London dry gin
- 3/4 ounce freshly squeezed lemon juice
- ¼ ounce Campari
- ¼ ounce Cointreau
- lemon twist (as garnish)
Combine gin, lemon juice, Campari and Cointreau in a cocktail shaker 2/3 filled with medium ice cubes. Shake and strain into a cocktail glass. Garnish with a lemon twist.