Jasmine
From Gin- The Manual by Dave Broom
Recipe from Naren Young, Fork & Shaker NYC

45ml Gin-I used Bombay Sapphire
20ml Triple Sec-I used Pierre Ferrand Dry Curaçao
15ml Campari
20ml fresh Lemon Juice
15ml Simple Syrup 1:1

Destructions
Shake all ingredients together and fine strain into a cocktail glass.

Garnish with a pansy, if available.
It just happens that it is, so I did just that.

I saw David, from @speakeasieruk showcase a couple of drinks in a glass just like this. So I had to have some. To me, it’s a very elegant glass, and made to hold an equally elegant libation. So here it is.
It took me a bit of searching to find said glasses. Apparently they are made in the Netherlands, but not that easy to source here. Anyway, I got them.

Huzzah!