Cocktailly

Jasmine

Gin shaken with lemon, Cointreau and Campari — Paul Harrington’s blush sour for Matt Jasmin. Coupe, lemon twist.

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Ingredients

• Gin — 45 ml
• Lemon juice — 22 ml
• Cointreau — 8 ml
• Campari — 8 ml
• Lemon peel

Preparation

1. Add gin, lemon juice, Cointreau and Campari to a shaker with ice.
2. Shake hard until well chilled.
3. Strain into a chilled Cocktail glass.
4. Garnish with a lemon zest twist.

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