Wednesday, August 22, 2007

The Jasmine

I just made a cocktail called the Jasmine for me and Mabel. Got the recipe from Serious Eats.


We used Tanqueray gin. The drink is surprisingly delicious and interesting although the portions can certainly be doubled. We'll be drinking these again.

Jasmine
1 1/2 ounces gin
1/2 ounce fresh-squeezed lemon juice
1/4 ounce Campari
1/4 ounce Cointreau

Combine, shake on ice, strain, and serve. I cut back a tiny bit on the lemon juice compared to the original recipe.

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