Jasmine
Published June 11, 2012
Tony Cenicola/The New York Times
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 ounces gin
1 ounce Cointreau
¾ ounce lemon juice
½ ounce Campari
Lemon wheel, for garnish
Nutritional analysis per serving
1 gram carbs; 252 calories; 2 milligrams sodium; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Shake all liquid ingredients with ice. Strain into a chilled coupe glass. Garnish with a lemon wheel.
Private Notes
Comments
If you make this as described it will be tasty, but it will be pink, not orange. If you substitute Aperol for the Campari it will taste even better, and it will be orange, just like the photo.
I thought this was excellent. I had made another variation whose proportions were wrong, just wrong. This truly both looks and tastes like (adult) pink grapefruit juice. However forget the lemon wheel garnish. I garnished, spritzed, and rimmed it with a pink grapefruit twist, and that *really* put it over the edge. New York Times cooking section, you really ought to check with ME before you publish.
Good with Aperol
Much improved by doing an absinthe swish in the glass before pouring! Pernod would work too.
Made with the recipe specs, this is actually a pink color and tastes like grapefruit juice. It was fine, but lacked interest and complexity.
I discovered this drink, before I knew that it had an official name, when I was trying to make a Negroni in a house without any sweet vermouth. My version is more like a negroni though, with equal parts campari, contreau and gin with a squeeze of lemon. I am fond of negronis and this is a nice variation that is missing some of the depth that the vermouth gives it, and instead lifts it up with the citrus and orange elements. Try this variation if you like a negroni's bitterness!