Jasmine Cocktail - The Cocktail Spirit with Robert Hess - Small Screen
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- Опубліковано 9 лют 2025
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Gin can often be a daunting product to many people, but that's only because they haven't really had a chance to have a gin based cocktail which properly uses this product. You shouldn't have to swallow a mouthful of juniper with every gin cocktail you order. The Jasmine should provide you an opportunity to realize the value of gin.
For the full recipe and instructions, watch this video on Small Screen: www.smallscreen...
Recipe:
1 1/2 oz gin
1 oz Cointreau
3/4 oz Campari
1/2 oz lemon juice
Instructions:
Shake with ice.
Strain into a cocktail glass.
Garnish with a lemon wedge.
I’ve got to try this one.
I'm really digging that lemon squeezer.
Thanks for this one Robert! I'm having one now. Garnished it with a mandarine wedge instead, to give it my twist. cheers!.
This is an excellent presentation regarding gin and how to use it. I highly recommend the book "Gin: A Global History" by Lesley Solmonson for those interested in learning more about this great spirit.
Being a gin and Campari lover, I think I'll go make one of these right now. It's nice having other uses for my Campari bottle.
Just made one according to Robert's ratios above, and loved it. Sweet, but balanced. Really interesting, pleasant flavour.
Glad you enjoyed it!
Thanks for the book recommendation. Gin is one of the most versatile spirits when it comes to mixing cocktails. Yet, many people are afraid to try it.
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People drink straight gin all the time. But for some reason, they call it a Martini...
I thought martini had vermouth?
Garlic Girl Recipes range wildly. PERSONALLY, I believe at the very least it should be more gin than vermouth. Julia Child liked a glass full of vermouth on the rocks with some gin on top. Some famous recipes call for you to just coat the inside of the glass with vermouth. Hitchcock and Churchill (but never trust a Churchill fact) liked it if the bartender just glanced at the unopened bottle of Vermouth and left it there.
@@bentwalls736 I'll take it the Julia Child way, just to counter the trend that has been going on for decades. The Martini has gotten drier and drier, and I don't like it. Give me a 50/50 anytime. But beware, not all gin/vermouth pairings work.
My first experience with gin was in a martini and I enjoyed it.
Beefeater 24 would be a good gin to use for this, as one of the main botanicals of it is..grapefruit!
For me the sound goes away at 2:02 approximately.
Mind sharing where you found that knife?
Gin is the only spirit I like and I'll always go for a gin cocktail.
Hess your specs are very different from Paul's:
1.5 gin
0.75 lemon
0.25 campari
0.25 cointreau
I use this recipe and prefer it too.
I actually made Paul's yesterday for the first time.
WAY too dry for the average person's taste, plus its lacking viscosity.
I added 0.25 oz 2:1 simple syrup and it seems improved.
Robert Hess probably had a good idea with his revised specs.
I totally misread the recipe. I used 0.5 of both Campari and Triple Sec when I wrote that. Today I actually used the proper recipe and I can confirm that the lemon juice overpowers everything else. 1.5 Gin: 0.75 Lemon Juice: 0.5 Campari: 0.5 Triple Sec is pretty good tasting and good looking. 0.25 Campari is a very weak pink.
I drink Gin as it is.
Gin (Jenever in Dutch) is a nice drink to drink as it is, it is a popular drink in the Netherlands. The first confirmed date for the production of gin is the early 17th century in the Netherlands.
P,
Thank you for your comment and thank you for watching!
most recipes online call for 1/4 oz of orange liquor?
Justin Hayden From what I can tell, it looks a lot like the A.G. Russell Folding Cook's Knife.