Cocktailly

Parisian

Gin and dry vermouth in equal fifths, crème de cassis for the fifth that remains. Stirred, not shaken: blackcurrant should stain the gin, not foam it.

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Ingredients

• Gin — 40 ml
• Dry Vermouth — 40 ml
• Creme de Cassis — 20 ml

Preparation

1. Add gin, dry vermouth, and crème de cassis to a mixing glass with ice.
2. Stir 20–30 seconds until well chilled.
3. Strain into a chilled wine glass.

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