As we celebrate over 500 Australian gins now being available, let’s re-visit this recipe – The Bloody Jasmine, created for Four Pillars by Sam Ng.
- 20ml Four Pillars Bloody Shiraz Gin
- 20ml Campari
- 20ml Dry Curacao (or any other orange liqueur, such as Cointreau)
- 20ml fresh lemon juice
- 1 dash of Regan’s Orange Bitters
- Lemon twist for garnish
Shake over ice, strain into a chilled coupette glass and garnish with a lemon twist.