The Jasmine

The Jasmine holds a special place in my (and Wiff's) heart. We were introduced to the Jasmine by Craig DeBolt, one of our favorite bartenders at one of our favorite bars in Seattle, Oliver's. I've since tweaked the recipe to suit Wiff's palate. It is wonderfully bitter and refreshingly zesty thanks to a generous pour of lemon juice.

Ingredients

• 1 1/2 oz London Dry Gin (I typically use Bombay Sapphire. Use whatever gin you like, as long as it's not TOO fancy.)

• 1 oz Campari

• 1 oz freshly squeezed lemon juice

• 1/2 oz Cointreau (You can substitute regular triple sec here, though it will be slightly sweeter.)

Recipe

Add all ingredients to a mixing glass, jar, cup, or tin filled with ice. Stir or shake for at least 30 seconds. Cold = good in cocktail land. Strain into a chilled cocktail glass and enjoy.