Cocktail Recipe – Jasmine (with extra Campari)

To celebrate having acquired a litre of Campari at a frankly excellent price on my way back from Frankfurt earlier this week, I delved into Diffords Guide to find a cocktail to make with it.

Despite including a mere 1/2 shot per drink, the ‘Jasmine’ caught my eye. I used the Difford’s recipe based on measurements using a 25ml jigger, and modified it a bit. Here’s how to make it:

1 shot gin (I used Beefeater 24)

1/2 shot Campari (but I used a little more, I’ve got a whole litre of the stuff to get through after all)

1/2 shot triple sec

1 shot of lemon juice (squeeze around half a large lemon per person)

1/2 shot sugar syrup (easy to make at home with one part sugar to two parts hot water)

3/4 shot chilled mineral water (a bit pedantic if you ask me. I just used half a shot)

Shake all ingredients with ice and strain into a cocktail glass. Enjoy!