Jasmine
Saved by 24 People
About this Cocktail

A no-brainer. Adapted from Paul Harrington’s original recipe by Robert Hess and of course my preferred gin.

Ingredients:
  • 1.5 oz Royal Dock Navy Proof Gin
  • 1 oz Cointreau
  • .75 oz Campari
  • .5 oz Fresh Lemon
  • Lemon zest
Preparation:

Shaken & served in a coupe, however I always prefer a big chunky piece of ice.

1 Comments

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