1/2 French Vermouth. (1 oz Noilly Original Dry)
1/3 Crème de Cassis. (3/4 oz Brizard Creme de Cassis)
1/3 Gin. (3/4 oz Beefeater Gin)
Shake well and strain into cocktail glass.
Nothing particularly earth shattering here in another Cocktail likely sourced from the 1929 edition of Harry’s McElhone’s “Harry’s ABC of Cocktails”. How enjoyable this cocktail is to you will likely wholly depend on how interesting you find your bottling of Creme de Cassis.
However, the Parisian is definitely a cocktail with “good bones”. For an up cocktail, you might just adjust the proportions slightly and come up with something outstanding.
I do sometimes wonder if some of the cocktails, like the Parisian, lost their soda in translation. Or if they were adaptions of French drinks for American Bars.
Building something like Cassis, gin, and vermouth in a glass and then topping it up with soda just seems so very French.
Not to mention, build it over crushed ice and you’re a dash of lemon juice away from something like Dick Bradsell’s famous Bramble.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.