Instructions

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

Parisian

Name: Parisian
Yield: 1
Ingredients: 40 ml Gin; 20 ml Dry Vermouth; 20 ml Crème de Cassis

The Parisian is a chic, berry-forward classic that highlights the French affinity for Crème de Cassis. It is essentially a darker, more fruit-intense version of the Gin Martini, offering a beautiful deep purple hue.

Key Takeaways

Rich & Vinous: The combination of dry vermouth and blackcurrant liqueur creates a complex, wine-like profile.
Sophisticated Color: Its striking dark appearance makes it a standout choice for evening service.
ABV: High (approximately 25-28%).
Primary Glassware: Chilled cocktail glass or coupe.

The History of the Parisian

The Parisian appeared in early 20th-century bar manuals as a standard way to incorporate French blackcurrant liqueur into a gin-based “up” cocktail. It was a notable entry in the 1961 IBA list, representing the elegant, liqueur-sweetened style of the era.

Ingredient Definition and Selection

Gin

A quality London Dry Gin is required to provide the structural foundation. The juniper helps to cut through the heavy sugar of the Cassis.

Dry Vermouth

Essential for providing herbal depth and a dry finish that prevents the drink from being overly sweet.

Crème de Cassis

The soul of the drink. Always use a high-quality expression (ideally from Dijon) for the most authentic blackcurrant flavor.

Preparation and Best Practices

Stir for Clarity: While the dark color obscures some detail, stirring is necessary to achieve the correct silky texture and to avoid the “cloudiness” that shaking can introduce to liqueur-heavy drinks.
Extreme Cold: The sugar in the Cassis can feel cloying if not served very cold. Ensure your glassware is properly chilled.
No Garnish: Traditionally served without a garnish, allowing the rich color to be the focus.