The Jasmine Cocktail

by Pamela

The Jasmine Cocktail

This jasmine cocktail is great for those who like Campari and those who aren’t too sure about Campari. It’s a light and citrusy cocktail.

If you’ve been reading my blog for a while now, you know I’m a big fan of Campari. That bright red, slightly bitter aperitif is found in a few of my cocktail recipes (like this Campari and orange aperitif). But this cocktail works for both the Campari lover and those of you who aren’t quite sure if you like it or not.

The recipe for the Jasmine cocktail came out in the early 90’s and was created by bartender Paul Harrington.

I like this cocktail because it’s light and refreshing (and I know there’s still some warm temperatures out there even though it’s after Labor Day). I consider this a transitional cocktail. Even though it’s light it’s starting to bring in heavier ingredients…like Campari. So it’s a nice way to start transitioning into those heavier Fall cocktails.

So for those of you who aren’t sure if you like Campari, I think you’ll really like this Jasmine cocktail. It might even be enough to get you to try the next step…a Negroni.

Cheers to the weekend!

The Jasmine Cocktail
Prep time
Total time
This jasmine cocktail is great for those who like Campari and those who aren't too sure about Campari. It's a light and citrusy cocktail.
Recipe type: Drinks
Cuisine: American
Serves: 1
  • 1½ ounces vodka (the original recipe calls for gin)
  • ¼ ounce Campari
  • ¼ ounce Cointreau
  • ¾ ounce fresh squeezed lemon juice
  • garnish: lemon twist
  1. Add all liquid ingredients to a shaker. Add ice and shake vigorously.
  2. Pour into chilled glass.
  3. Serve with a lemon twist


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