Parisian

Equal measures of gin and dry vermouth are tinted and sweetened with blackcurrant liqueur. No fruit juice is used, so stirring gives the drink a clear appearance with a fresh lemon-peel finish.

clear ruby-violet Parisian in a coupe with lemon twist, no ice.

Active preparation: 3 minutes

Ingredients

  • 45 ml London dry gin
  • 45 ml Dry vermouth
  • 15 ml Crème de cassis blackcurrant liqueur
  • 1 piece Lemon peel, for garnish

Instructions

  1. Pour gin, dry vermouth and crème de cassis into a mixing glass filled with ice.
  2. Stir smoothly until cold, about 20–30 seconds.
  3. Strain into a chilled coupe without ice.
  4. Express the lemon peel over the surface and add it.