| 1 fl oz | Hayman's London Dry Gin |
| 1 fl oz | Strucchi Dry Vermouth |
| 1 fl oz | Joseph Cartron Double Crème de Cassis de Bourgogne |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of blackberry.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with blackberry.
Allergens:
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
This flavoursome, three equal parts cocktail has a lightly sweet palate followed by a dry finish. An interesting balance of blackcurrant, vermouth and gin. Some might describe it as "alcoholic Ribena and I've tried upping the gin and reducing the cassis to make drier e.g. 40ml Gin, 30ml Dry vermouth and 20ml Crème de cassis. However, this is best served with equal parts as a dessert Martini at its rich and indulgent best.
History:
A classic cocktail named after the pre-war French pianist, singer and stage actress Yvonne Arnaud (1890-1958). A concert pianist as a child she went on to act in musical comedies before switching to non-musical comedy and drama around 1920. She then took dramatic cinematic roles during the 1930s and 40s, continuing to act into the 1950s.
Nutrition:
180 calories
Alcohol content:
- 1.3 standard drinks
- 20.52% alc./vol. (41.04° proof)
- 18.5 grams of pure alcohol
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