jasmine

1 1/2 oz Gin
3/4 oz Cointreau
1/2 oz Lemon Juice
1/4 oz Campari

Shake with ice and strain into a cocktail glass. Garnish with an orange wedge. This was the recipe Rob used with two other recipes provided below.

For my second drink at Chez Henri last night, I asked Rob not-Kraemer to go off the menu with a gin drink. After he rambled off a few, I went with one I had not had before, the Jasmine, which sounded very similar to the Pegu Club he initially wanted to make for me. Indeed, it also tasted very similar to the Pegu. The lemon and Campari in the Jasmine functioned very similarly to the lime and Angostura bitters in the Pegu Club -- they worked with the gin and Cointreau to generate a very similar phantom grapefruit juice flavor. In a way, it was a continuation of the Shiver with the grapefruit, Campari, and piny flavors. The version Rob made for me was a variation of both the original that Paul Harrington created in the 1990's and the one Robert Hess recommends:

Harrington's Jasmine
1 1/2 oz Gin, 1/4 ounce Cointreau, 3/4 oz Lemon Juice, 1/4 oz Campari. Garnish with a lemon twist.
Hess' Jasmine
1 1/2 oz Gin, 1 oz Cointreau, 1/2 oz Lemon Juice, 3/4 oz Campari. Garnish with a lemon wedge.