Instructions

1
Add all ingredients into a mixing glass with ice.
2
Stir well until chilled.
3
Strain into a chilled cocktail glass.

My Own

Name: My Own
Yield: 1
Ingredients: 30 ml Gin; 30 ml Dry Vermouth; 5 ml Crème de Cassis

The My Own is a minimalist and elegant classic that highlights the natural harmony between distilled botanicals, fortified wine, and dark fruit. It is a more sophisticated, “up” alternative to the Gin & Tonic, offering a drier and more complex aromatic profile.

Key Takeaways

Subtle Berry Notes: The Crème de Cassis provides a faint, jammy finish that bridges the gin and vermouth.
Bone-Dry Foundation: clearly focused on the quality of the base gin and vermouth.
ABV: High (approximately 25-28%).
Primary Glassware: Chilled cocktail glass.

The History of the My Own

The My Own was famously included in the 1961 IBA list and has its roots in the early 20th-century European bar scene. Its name reflects an era that valued personal and evocatively named drinks for refined audiences.

Ingredient Definition and Selection

Gin

A standard London Dry Gin provides the necessary juniper structure and botanical “lift.”

Dry Vermouth

Acts as the necessary dry stabilizer that defines the drink’s identity. Use a high-quality French-style vermouth.

Crème de Cassis

Used sparingly as a modifier to provide color and a touch of blackcurrant fruitiness.

Preparation and Best Practices

Stir for Texture: Because it contains no juice or dairy, stirring preserves the drink’s landmark silky mouthfeel and clarity.
Dilution is Key: Proper dilution is necessary to unlock the specific aromatics of the gin and vermouth. Stir for 30 seconds.
No Garnish: Traditionally served clean, letting the drink’s namesake vibrant clarity and elegant pale color speak for itself.