Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and fine strain into chilled glass.
| 1 1/3 fl oz | Rutte Dry Gin |
| 1 2/3 fl oz | Noilly Prat Extra Dry |
| 2/3 fl oz | Giffard Noir de Bourgogne Cassis |
Read about cocktail measures and measuring.
Review:
Rich cassis tempered by gin and dry vermouth.
History:
A drink created in the 1920s to promote crème de cassis. Recipe adapted from Harry Craddock's 1930 The Savoy Cocktail Book.
PARISIAN COCKTAIL.
Harry Craddock, 1930
1/3 French Vermouth.
1/3 Crème de Cassis.
1/3 Gin.
Shake well and strain into cocktail glass.
Nutrition:
There are approximately 191 calories in one serving of Parisian Cocktail.
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