2 1⁄2 oz Gin, Plymouth
3⁄4 oz Dry vermouth
1⁄2 oz Cassis
1 twst Lemon peel (expressed and discarded)

Stir and strain. Express lemon oils atop and discard peel.


Altered from the Parisian Cocktail published by Harry MacElhone, which had more vermouth and less gin.

Cocktail summary
Created by
Aaron Melendrez, Verlaine, Los Angeles
Is an
altered recipe
Not yet rated
4 stars
(13 ratings)
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Solid martini riff
  • Accessible for a martini-realm drink. Sweet red wine (and maybe even some mint?) on the finish. — ★★★★
Similar cocktails
  • Juniper deep — Gin, Bianco Vermouth, Kirschwasser, Cassis
  • Exposicion — Gin, Aromatized wine, Cassis, Dry peach brandy
  • Blackthorn Cocktail #2 — Gin, Kirschwasser, Aromatized wine, Cherry, Lemon peel
  • Yeoman Warder — Gin, Dry vermouth, Cynar, Maraschino Liqueur
  • primrose hill — Gin, Dry vermouth, Maraschino Liqueur, Fernet Branca
  • Darkside — Gin, Chinato, Peychaud's Bitters
  • Death's Door Cocktail — Gin, Aromatized wine, Averna, Cassis
  • Spruce Goose — Gin, Bianco Vermouth, Maraschino Liqueur, Bitters
  • Kiss — Gin, Sweet vermouth, Aromatized wine, Maraschino Liqueur, Apple
  • Opera Cocktail — Gin, Aromatized wine, Maraschino Liqueur, Orange bitters, Orange peel

Lightly curated: paraphrased instructions to fix copyright infringement, added a little history and changed name to reflect origin more clearly.

This was the maiden excursion for a small batch of lavender bitters (tincture) I prepared. This is a good cocktail with all of the elements (including the expressed lemon) accounted for in the flavor and nose, but the 2.5 oz of Plymouth seems a bit much, pushing the alcohol and volume to the high side. When I make it again I will cut that to 2.