Thanks for browsing yet another cocktail blog.  I intend to use boozeteria.com to publish opinions, news, and recipes about things I like to drink. Presumably alcoholic, mostly liquor and cocktails, but I reserve to right to talk about fermented products as well.

To get things started, here’s a recipe.

Jasmine Cocktail

1½ oz gin
¾ oz lemon juice
¼ oz Cointreau
¼ oz Campari

Shake and strain into a cocktail glass. Garnish with a lemon twist,  or a lemon wheel looks nice. A sugared rim would miss the point.

Choice of gin: Flexible, but I like something dry and crisp like Anchor Junipero.

I don’t recall where I first saw or drank this, but The Cocktail Chronicles posted a good writeup of the Jasmine Cocktail several years back. For the record, this is a relatively modern drink, created by Paul Harrington at the Townhouse near my workplace in Emeryville.

There are at least two versions of this recipe online, but this is the better one. The lemon juice and bitter orange flavors combine to an almost grapefruity taste that’s refreshingly sour. The other recipe reduces the lemon, increases the liqueurs, and ends up too sweet. I just now drank both to confirm, so you don’t have to.