• 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!


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