Peter Wunsch

Yep, that´s right! The full recipe is (according to my reprint-copy with the black-dressed-couple on the cover):

"Use a 10-ounce glass.
Cracked Ice.
1/3 Creme Cassis.
2/3 Nolly Prat Vermouth.
Sparkling water.
Stir with a spoon and serve."

Have a nice week! :-)

In the wonderful 'Bar Florida' booklet it's called Paris Midi (1/3 Cassis, 2/3 Noilly Prat). I tried it with Joannet CdC and was more than happy!

Tasty, indeed! I´d a Rum ratio 2 (Havana 3y) : 1 (Pussers or similar), which made it for me a bit more "punchier".

Tried already many Sours, but never an Applejack... perfect for a sunny morning with already fallen leaves. Even without egg white (I prefer my Sours not so foamy). Thanks for the inspiration!