- 1½ oz. Gin
- ¾ oz. Fresh Lemon Juice
- ¼ oz. Campari
- ¼ oz. Cointreau
- Add all ingredients, with ice, to a Cocktail Shaker. Shake vigorously and strain into a coupe glass. Garnish with a lemon skin curly-cue.
Created by Paul Harrington in the early 1990’s, this pretty, delicate, spirit-forward cocktail, relies solely on the Cointreau for its sweetness. Tart, with a suggestion of rindy bitterness from the Campari, we enjoy this alongside a salad with a balsamic vinaigrette or with fried food – like tempura vegetables or fried calamari. This is something of a sophisticated sipper…. If you’re looking for something sweeter, try Jasmine’s cousin, the Cosmopolitan. Cheers!
VN:F [1.9.22_1171]Jasmine, Add to favorites