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Not all pink drinks are sugary rainbows of candified fruit (leading to the magical land of diabetic dentistry). The Jasmine's distinctive color comes not from cranberry or grenadine, but intensely aromatic Campari. This means it's herbal instead of sweet, softened somewhat by the citrus while retaining the distinctive flavor and the lemon's sharp tone. It's not for everyone, but the brisk bitterness can be a welcome break from the bubbly confections dominating this end of the color spectrum.
Jasmine
1 1/2 oz Gin
3/4 oz lemon juice (or mixture of lemon and lime)
3/4 oz Campari
3/4 oz Cointreau
(optional dash Angostura or orange bitters)
Shake, strain and serve. What else are you going to do with it? The bitters are for those sure they'll like the distinctive taste, while the ratios can be changed for beginners - upping the lemon and Cointreau, reducing (but never removing) the Campari.
Definitely a drink to practice with before you unleash it on anyone else, both in terms of knowing what it's like (and more importantly who'll like it), and because incorrect quantities destroy the unique balance. You're mixing juniper berries, bitters, herbs and citrus; you couldn't combine more intensive tastes from your cocktail cabinet unless you work in a nuclear power plant. And are Doctor Doom.
Luke understands that the best things in life are free, because you're born with a tongue and stomach. He's adventured out from Ireland to teach the world the true joy of good drink and food, and he'll test every single example of both if he has to. Highlights of his culinary career include eating scorpions, a drink with the density and flavor of bacon, snake bile wine and eating while blind. You can read more of his work at lukemckinney.org
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