Jasmine Cocktail
Patrick Spears / Supercall

If you thought only modern day bartenders dared to mess with the Negroni, you’d be mistaken. Bartenders have been tweaking the pristine, three-ingredient cocktail for decades. This new classic, which swaps out sweet vermouth for Cointreau and adds a vibrant splash of fresh lemon juice to the mix, was created by Paul Harrington—bartender and author of Cocktail: The Drinks Bible for the 21st Century —at Townhouse Bar & Grill in Emeryville, California in the mid-1990s. Lighter and brighter than the Negroni, with less of a boozy kick, it’s a perfect aperitif.



  • 1.5 oz Gin
  • 0.75 oz fresh lemon juice
  • 0.25 oz Campari
  • 0.25 oz Cointreau


Step one

Add ingredients to a shaker with ice and shake until cold.

Step two

Strain into a chilled coupe glass and garnish with a lemon twist.

Contributed by Supercall

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