The Cocktail Spirit with Robert Hess

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

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?

http://www.youtube.com/watch?v=lYc1pEbNaoA

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

I’m drinking this drink for the first time right now, and I’m really liking it.  I was first introduced to Campari about a month ago by your website, and after trying a couple Negronis at local bars (one bartender actually told me it was his favorite drink...but with extra Campari!), I absolutely had to go out and buy a bottle myself.  Something about me really loves the bitterness of it.  Thanks, Robert!

I suggest trying Grand Marnier or Gran Gala in place of the Cointreau, the resulting cocktail is a bit sweeter and takes some emphasis off the campari in my opinion. I like both versions, see which you prefer.

I am trying something like this for the first time ever. It has been a different experience as i prepared this drink myself. It’s a bit sweet but i love the bitterness of it.