Parisian Cocktail

Parisian Cocktail

Parisian Cocktail.

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.

7 thoughts on “Parisian Cocktail

  1. Cool project. I used to work part-time at a liquor store in college and would read this old bartender’s guide for fun that the owner kept behind the counter. I once found a drink called a Prairie Chicken. I think it called for gin, a raw egg, and salt and pepper. I’m thinking some bartender got it in there as a joke and that no human being would ever, ever drink that. If that’s in your book, I’d love to see it done. Cheers.

  2. Col Bravado, you’ll be thrilled to know that both the Prairie Hen and Prairie Oyster are coming up in a few short pages. I hope you’ll continue to tune in for those wonders of modern mixology.

  3. Recipes are nice, but I truly appreciate that you’ve thrown in your recommendation for the actualy brand of booze to use. Wouldn’t want to spoil an otherwise delicious drink with a crappy bottle of something else!

    Anyway, I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.

    Best,
    Casey
    Editor
    http://www.tastestopping.wordpress.com

  4. This definitely sounds sweet- I’ll give it that. Try it:

    2 oz Gin
    1/2 oz French Vermouth
    1/4 oz Creme de Cassis
    1-2 dashes orange bitters
    twist lemon for oils, and discard.

    Made this way, probably my favorite Dry Martini variation. Just the right touch of sweetness. I like it with Plymouth, Beefeater, or Boodles; Noilly Pratt or Dolin; Edmond Briottet Cassis; and Angostura Orange Bitters.

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