Parisian

This beverage is based on a recipe from Stuart Walton’s book, The Ultimate Book of Cocktails. He says, “Another 1920's recipe that nicely balances the sweetness of blackcurrant liqueur with the acerbic dryness of good dry French vermouth.” Don't forget to eat the currants as you finish off your drink! :)

• Ready In: 5 mins
• Serves: 1

Ingredients

• 1 1⁄2 tablespoons  gin
• 1 1⁄2 tablespoons dry vermouth (preferably Noilly Prat)
• 1 1⁄2 tablespoons creme de cassis
• 4  black currants

Directions

1. Add all liquid ingredients to a cocktail shaker filled with ice.
2. Shake well.
3. Strain into a cocktail glass.
4. Add three or four blackcurrants to the glass to add touches of sharpness to the drink.