Food stylist Eugene Jho shares his ginger jasmine cocktail recipe, complete with lemon twists and crystallized ginger.
In a blender, puree the lemon, sugar, and 1/2 cup water; using a fine-mesh strainer, strain the syrup into a small bowl, pressing on the solids. (You should have about 6 oz. of syrup.) In a jar, mix the syrup, gin, ginger liqueur, and Campari. Cover and chill.
Working in batches, shake the drink in a cocktail shaker filled with ice. Strain into coupe glasses. Garnish with lemon twists and ginger.