1oz Cointreau (or triple sec)
0.5oz lemon juice
Shake ingredients and strain. Garnish and serve up.
This pink drink looks and tastes like spiked grapefruit juice. Funny, because there’s nothing even remotely like grapefruit in it. Robert Hess posted the recipe for the Jasmine on the Small Screen Network, but used 0.75oz of Campari instead. Comments suggested that the cocktail could be improved by dropping the Campari down a quarter ounce, so that’s what I did. I wasn’t in the mood for an extra-bitter bite, and Campari tends to dominate a cocktail, so I find less is more when it comes to that ingredient. This drink is good for people who like pink, or grapefruit juice, or are just getting into Campari. It’s really quite drinkable, and I wouldn’t be surprised if a tall version of this becomes a hit in the summer time (must experiment!).