Garnish:
Dusted with freshly grated nutmeg
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 fl oz | Jamaican aged blended rum |
| 1 fl oz | Orange Curaçao liqueur |
| 1 fl oz | Single cream / half-and-half |
| 1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) (optional) |
Read about cocktail measures and measuring.
Review:
This creamy orange cocktail screams for a funky and characterful rum that needs taming - it's just not the same with a more restrained rum. And, depending on your orange curaçao and personal tastes, you may want to add a touch of additional sugar to the classic three equal parts recipe.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
PARISIAN BLOND COCKTAIL.
Harry Craddock, 1930
1/3 Sweet Cream.
1/3 Curaçao.
1/3 Jamaica Rum.
Shake well and strain into cocktail glass.
Nutrition:
One serving of Parisian Blonde contains 231 calories.
Alcohol content:
- 1.4 standard drinks
- 20.37% alc./vol. (40.74° proof)
- 19.4 grams of pure alcohol
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