We love our guest posters, but every once in a while one comes up that makes a thrill of excitement ripple through the office. Today's one of those days. Megan Reardon's blog, not martha, is pretty much our daily devotion of DIY inspiration, travel, tech, organization tips, recipes, and savvy life advice all rolled into one. We're honored to have her words of wisdom to share with you today. For more of the same, check out her chock-full-of-awesome blog.
The Jasmine is my very favorite cocktail and I get excited when I have a chance to tell others about it. Despite being pink the drink is not too sweet, instead it is deliciously bitter. The Jasmine is most often categorized as an aperitif but I also enjoy it as something to sip on the porch as the sun sets at the end of a summer day. The recipe I use was originally published in HotWired Cocktails, and can now be seen right here at the Internet Archive. At the risk of sounding like a cocktail snob I forbid you from substituting triple sec for the Cointreau as this drink deserves the best of ingredients.
1/4 ounce Cointreau
1 1/2 ounces gin
juice from 1/2 of a lemon (approximately 3/4 ounce)
dash of Campari (a tiny amount, just enough to turn the drink a blush pink)
Combine ingredients in a cocktail shaker and shake until very cold. Strain into a cocktail glass and serve.
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