Jasmine (Robert Hess)

Gin, Triple sec, Campari, Lemon juice, Lemon
1 12ozGin
1ozTriple sec, Cointreau
12ozLemon juice
1wdgLemon (as garnish)
Shake, strain, straight up, cocktail glass, garnish.
Robert Hess uses a lemon wedge, others may use a twist.
Cocktail summary
Created byRobert Hess, as an adaptation of the Jasmine from Paul Harrington, Townhouse Bar & Grill, Emeryville, CA, author of Cocktail: The Drinks Bible for the 21st Century
AuthenticityAltered recipe
Posted by
Dan's picture
Dan on 06/06/2010


I'm uncomfortable with the amount of Cointreau in this recipe for the Jasmine.

Paul Clarke gives the original recipe (as published in Paul Harrington's book) here http://www.seriouseats.com/recipes/2007/08/cocktails-the-jasmine.html

There was an updated recipe in the Museum of the American Cocktail's Pocket Recipe Guide that increases the amount of Campari. That alteration might also be in Gary Regan's The Joy of Mixology, I cannot recall. But I do remember reading an argument that it might be timely to increase the amount of Campari in the Jasmine, as we are all more appreciative of bitters than in the early '90s.

Zachary Pearson's picture

I think I got all this cleaned up. The Jasmine is now the Jasmine (Paul Harrington), which is the original. Robert Hess' adaptation is now Jasmine (Robert Hess). Hopefully this clears up any confusion. 

oh! I hadn't watched his video on the Jasmine (obvs).

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