Name: Parisian Cocktail
Total time: 3 min
Cuisine: Cocktail
Ingredients: 40 ml Gin; 50 ml Dry vermouth; 20 ml Crème de cassis

Ingredients

1 1/3 fl oz

Hayman's London Dry Gin

1 2/3 fl oz

Strucchi Dry Vermouth

2/3 fl oz

Crème de cassis liqueur

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of lemon zest twist.

Method

STIR all ingredients with ice.

STRAIN into chilled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Parisian Cocktail contains 203 calories

Alcohol content:

1.7 standard drinks
21.1% alc./vol. (42.21° proof)
23.3 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Dry vermouth — Sulphur Dioxide/Sulphites

History

A cocktail created in the 1920s to promote crème de cassis, it appeared in Harry Craddock's 1930 The Savoy Cocktail Book.

PARISIAN COCKTAIL.
1/3 French Vermouth.
1/3 Crème de Cassis.
1/3 Gin.
Shake well and strain into cocktail glass.

Harry Craddock, 1930

Comments & Discussion

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Walter Brookbank Commenter Appreciated Commenter 1 month ago

I used St. George Terroir Gin and the Sage went great with the Creme de Cassis. Garnished with a Sage leaf.

Andrew Anderson Beta Tester Premium Member Commenter 1 year ago

I accidently made this with Crème de Mure rather than Cassis and it was still rather good - Vermouth was a touch bold for me but nothing that couldn't be adjusted on subsequent drinks - and may have been due to my homemade liquer
I chose it to pair with the ultimate 'Parisian' video game; the classic point and click 'Broken Sword' on Episode 4 of the Cocktail Mode Podcast: https://www.youtube.com/watch?v=_76uvYjzTIw

Annabelle Egginton Commenter Appreciated Commenter 1 year ago

This is a well balanced cocktail with just enough cassis to break through the vermouth and it doesn’t overwhelm the gin.

Gillian Williams Commenter Appreciated Commenter 2 years ago

For me it’s a perfect Christmas cocktail, less potent than a ‘preferred dry martini’ but just on the verge of being too sweet.

Jeremy Harrold Commenter Appreciated Commenter 5 years ago

Paul Martin’s 1997 ‘World Encyclopaedia of Cocktails’, calls this a Paris. His Parisian makes things much drier by having 1.5 Oz each of gin and dry vermouth and 0.25 Oz of Cassis. More of an aperitif than a dessert!