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Jasmine

This is a wonderful recipe created by Paul Harrington in the 1990's while working in San Francisco. I've slightly changed the ratios of his original version for the one I use. If you'd like to try Paul's original recipe, it was 1 1/2 oz gin, 1/4 oz Cointreau, 1/4 oz Campari, and 3/4 oz lemon juice.

Jasmine
1 1/2 ounces gin
1 ounce Cointreau
3/4 ounce Campari
1/2 ounce lemon juice
Garnish: Lemon twist
Shake with ice. Strain into a cocktail glass.
Source:
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