The Cocktail Spirit with Robert Hess
The Jasmine Cocktail
Get the Flash Player to see this player.
Gin can often be a daunting product to many people, but that’s only because they haven’t really had a chance to have a gin based cocktail which properly uses this product. You shouldn’t have to swallow a mouthful of juniper with every gin cocktail you order. The Jasmine should provide you an opportunity to realize the value of gin.
Comments on This Episode
Most of my friends liked this drink, even if i couldn’t let them see me adding the gin. I tried both recipes, the one i serve is yours, with a litle less campari (1/2 oz). I believe it’s more balanced.
The one problem i’m having with this drink is concistency, always getting the same drink… but i believe that with a bit more of experience i’ll get there.
Ew, Robert, what have you done to me? Normally I trust your taste in proportions, but this one has me bothered. I’ve just made a Jasmine to your adjusted recipe, but ooh! the Campari and Cointreau come through so strongly, it reminds me of those medicinal syrups I was given as a child. I think when I make another one I will try the Paul Harrington recipe. I guess it might lead to a lighter and more fragrant result where the Campari, and to a lesser extent the Cointreau, just tweak the flavor with subtle nuances.
You probably should add a danger warning that your recipe is for Campari lovers!
Anyway, cheers! because I am really enjoying my experimentation with cocktails since I happened across your website and video productions.
Ian…
It’s probably just the Campari fanatic in me, but I love this drink. :-> Did you try the original “Harrington” version of this drink (recipe is in the first comment I posted here).
-Robert
I’m trying the Paul Harrington recipe now, and I think it’s delicious. It’s amazing, but it looks and tastes almost exactly like red grapefruit juice! (To give readers complete information, I made it with Beefeater.)
BTW, regarding Campari, any Brit of a certain age will know and remember this TV advert from the 70’s. I don’t know if you’ve come across it before?
After seeing your intriguing Campari cocktails (this one, and the Rosita), I got myself some Campari and gave your Jasmine recipe a try. The Cointreau definitely comes through a bit - but all in all, I really liked it - I definitely got the grapefruit allusion. Looking forward to making another one tomorrow.
As a follow-up this evening, I’m trying a Negroni (recipe from Gary Regan’s book - equal parts Campari, gin, and sweet vermouth). VERY interesting - not sure my palette is sophisticated enough to appreciate the bitter Campari finish on this one - but I think it will grow on me.
Really enjoying the SmallScreenNetwork - keep up the good work Robert!
- Todd
Campari takes a little getting used to, but it is really a great product that I think is far underutilized. It usually is gathering dust on the shelves of bars across the country.
-Robert
Love the video, thanks 
I’d be remiss if I didn’t also present the “original” recipe for the Jasmine. The version you see me make in this episode is one that I’ve slightly adjusted the ratios of. Here is the original recipe as designed by Paul Harrington in the 1990’s
Jasmine
- 1 1/2 ounces gin
- 1/4 ounce Cointreau
- 1/4 ounce Campari
- 3/4 ounce lemon juice
Shake with ice. Strain into a cocktail glass.
Garnish with a lemon twist.
-Robert