The best part about the cocktail hobby for a novice drinker like myself is that everything is so new. So, when I hear Cointreau or Triple Sec, I literally have no idea what you’re talking about, but I’m more than willing to swig it. For my Thursday night experiment, I found the recipe for a Jasmine Cocktail on Imbibe magazine’s wonderfully helpful website — go there, you’ll feel more sophisticated – http://imbibemagazine.com/
1 1/2 oz. gin
3/4 oz. fresh lemon juice
1/4 oz. Campari
1/4 oz. Cointreau
Looks pretty, doesn’t it? I wish the taste matched the looks though, but it just tasted off — I know the recipe guarantees some bitterness, but it was a bit too much for my taste. I’m a bit worried it’s my lemon juice, which I’ll admit is getting a little long in the tooth. This is one that I may revisit when I get some freshly squeezed juice.
The second go around was sourced, creatively, to the back of the bottle — called the Cointreau Rickey, this simple mix of Cointreau, lime juice, and club soda was the hit of the evening – went down very smooth with just the right level of sweetness. Loved it, make it now folks: