It's Wednesday and that means it's time for another cocktail! Last week we visited the Negroni, a gin and Campari blend that really highlights the bitter aspects of Campari. Today we move to the light and sweet side of that spectrum with the Jasmine.

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Gin can be so shockingly flavorful and intriguing in its own right that I often wonder how it could possibly be made better by blending with other competing ingredients. But it can, and the Jasmine is a wonderful example of the melange of flavors becoming more than the sum of the individual parts.

The Jasmine cocktail:

• 2oz gin
• 1oz Campari
• 1/2oz Cointreau
• 1/2oz fresh lemon juice

Shake on ice, strain into a martini glass and garnish with either a lemon or orange twist.

Compared to the heavier Negroni which evokes dark wood, leather, and cigars, the Jasmine is light and refreshing with the Campari bitterness held completely in balance by the sweet citrus of the orange liquor and lemon juice. For a summer barbecue or picnic, mix and serve in a Collins glass over ice.

Notes: You know of course that you can use any orange liquor or triple sec in substitution for Grand Marnier or Cointreau. They taste different and will change the drink slightly. You may also substitute bottled citrus juice for fresh, but they are generally less delicate and more bitter than fresh squeezed. Use top shelf liquor and fresh citrus whenever you can for a better cocktail.