The Jasmine cocktail

Adapted from The Canon Cocktail Book by Jamie Boudreau They say that your cocktail is only as good as the quality of the liquor that you put into it. The original recipe said to use a gin that's heavy on botanicals (Tanqueray), but find one that fits your bill and is to your liking. While I did use Bruto Americano, you could use another bitter aperitif, such as Campari, (I linked to a few others in an article, after the recipe), although I think if you add a bottle of this to your bar, you'll find yourself drinking it on the rocks, maybe with some sparkling water as a refreshing, low-octane drink, or using it in other cocktails in your repertoire, as I've been doing.