Parisian Cocktail (Verlaine)

2 12 oz Gin, Plymouth
34 oz Dry vermouth
12 oz Cassis
4 ds Lavender bitters
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.
From other users
  • Accessible for a martini-realm drink. Sweet red wine (and maybe even some mint?) on the finish. — ☆☆☆☆
  • Solid martini riff — ☆☆☆☆☆
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1 Comment

Craig E's picture

Lightly curated: paraphrased

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