Recipe: The Jasmine (serves one)
- 1 1/2 oz. gin
- 3/4 oz. lemon juice
- 1/4 oz. Campari
- 1/4 oz. Cointreau
- Lemon peel for garnish
Shake ingredients vigorously with ice. Pour into cocktail glass and garnish with lemon peel.
If you’re a fan of grapefruit juice, you’ll love this cocktail (despite the lack of any actual grapefruit). The Jasmine was invented in the 1990’s, and combines citrus flavors from the lemon juice, Campari, and Cointreau, making a surprisingly grapefruit-y drink. The cocktail is refreshing and summery, great for this Labor Day weekend!
Mixed in LA 
Sounds great.
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