Jasmine

JASMINE

• 1½ oz. / 45 ml. gin

• ¼ oz. / 7.5 ml. Campari

• ¼ oz. / 7.5 ml. Cointreau

• ¾ oz. / 22.5 ml. fresh lemon juice

• 1 barspoon simple syrup (optional)

METHOD
add all ingredients to shaker tin / shake with ice until chilled / fine strain into coupe or Nick and Nora / express lemon peel over surface / garnish with lemon twist

ABOUT
This modern classic was created in the mid 1990s by Paul Harrington at Townhouse Bar & Grill (Emeryville, CA). He named the drink after his friend, Matt Jasmin, who told Harrington to make him something he’s never made before. Years later he realized he misspelled his name! This is a bitter, bright, and tart. Cheers y’all!