This creme de cassis cocktail is a classic that has been around since 1953. Officially called The Parisian cocktail, it is a lively blend of blackcurrant liqueur, gin and French vermouth.
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If you are looking for a lively, colourful and rather impressive libation to add to your cocktail repertoire, try this creme de cassis cocktail. It's an easy to make drink that is deliciously fruity yet not overbearingly sweet.
Known as The Parisian cocktail, this drink makes great use of cassis liqueur, embracing it fully, rather than including it as a sideline. Blackcurrant is the headline flavour here, with gentle notes of various citrus fruits and spices mingled in depending on the gin and vermouth used.
Have you spotted my recipe for the Charlie Chaplin cocktail? It's another fabulous vintage libation.
What is the Parisian cocktail?
The Parisian cocktail is a wonderful creme de cassis cocktail made from just 3 ingredients:
- Creme de cassis
- Gin
- French vermouth
The classic version of this blackcurrant cocktail, as it appears in the 1937 edition of the Café Royal Cocktail Book, uses equal measures of all three ingredients. It is served in a (paid link) Nick and Nora glass without ice.
Variations have this blackcurrant cocktail as a more vermouth-forward libation, using lesser amounts of gin and blackcurrant liqueur. Having tried a few of these interpretations, I favour the classic version.
What is creme de cassis?
Creme de cassis is a sweet, dark red liqueur made from crushed blackcurrants, alcohol and sugar. It is also known as cassis liqueur and blackcurrant liqueur.
Though originating from the Burgundy region in France, creme de cassis is now made in a handful of other places, including England.
Although cassis liqueur can be consumed neat or on the rocks, the rich and bold fruity flavour makes this drink ideal for use in cocktails. In fact, the sweet yet tart and intense flavours feature in numerous classic blackcurrant cocktails such as:
- Ballet Russe - this cocktail blends cassis liqueur with vodka, lime and simple syrup.
- Kir - a true classic combining creme de cassis and dry white wine (Bourgogne aligoté to be precise).
- Kir Royale - a fancy version of the Kir that replaces the white wine with champagne.
- El Diablo - healing from 1946 this vintage blackcurrant cocktail combines creme de cassis with tequila, lime and ginger beer.
Why you'll enjoy this cocktail
- Quick & easy: it takes around 2 minutes to prepare this drink.
- No special equipment is required: all you need is a jug to stir it in - this can be any kitchen jug; it doesn't have to be a fancy cocktail jug.
- No mess: There's no squeezing of citrus juice or leaking cocktail shakers. It's stirred, strained and served Simply.
- Colour: oh my, that gorgeous deep red blush.
- Taste: savour the tart and fruity cassis flavour alongside robust gin and the herb & spice profile of the French vermouth.
- Aroma: a little spice and a gorgeous scent of punchy blackcurrant should make your nose twitch with delight.
- Versatile: play around with the levels of gin and blackcurrant liqueur to find your perfect take on this classic creme de cassis cocktail. Or swap the creme de cassis for creme de mure if you'd like to introduce blackberry flavour in place of blackcurrants.
Ingredients notes
Creme de cassis: use your favourite blackcurrant liqueur. I opted for De Kuyper creme de cassis but I've also used British-made (paid link) White Heron and (paid link) Gabriel Boudier from Burgundy.
Gin: this is a simple cocktail so quality ingredients count. Use a gin that you enjoy the flavour of.
French vermouth: this is vermouth that is pale and dry in nature with the profile often incorporating a little bitterness, spice and citrus. Noilly Prat is my preference here. Italian vermouth is typically sweeter in style and, therefore, not a suitable substitute.
Garnish: this is where you can personalise your blackcurrant cocktail. Opt for citrus zest garnishes, use a sprig of fresh herb or thread fresh berries onto a cocktail pick.
Step by step instructions
- Put a large handful of ice into a jug.
- Pour in all the alcohol.
- Stir the ingredients briskly for 30-40 seconds.
- Strain the drink into a serving glass.
- Garnish as desired.
Expert tips
- Use plenty of ice when making this drink and stir the alcohol with the ice for at least 30 seconds to chill the drink and dilute the alcohol properly.
- Chill the serving glass for 15 minutes before pouring the drink if time allows. Doing so helps ensure the drink is satisfyingly chilled at the point of serving.
- Have some fun playing around with alternative garnishes. Use orange zest or lemon zest. Add juicy berry garnishes or attach sprigs of fresh herbs to the rim of the glass with miniature pegs (mint, thyme or rosemary all work well).
- Savour this blackcurrant cocktail slowly. There's plenty of gin involved, so it's got quite a kick hiding behind that fruity front.
Frequently asked questions
If made as per the recipe card included at the bottom of this post this creme de cassis cocktail is approximately 21% ABV (alcohol by volume).
Varying the quantities of the ingredients will affect the ABV level of your cocktail. If you are interested in knowing the alcohol content of your variation, you will need to calculate it.
It does. I've found that over time cassis liqueur can discolour, taking on a brown hue. For this reason, once opened it is best stored in a cool, dark place and consumed within 6 months.
You can certainly pre-measure the ingredients ahead of time but I highly recommend stirring with the ice at the point that the beverage is needed to ensure that it is served deliciously ice cold. A previously mixed cocktail stored in the fridge won't be quite so cold.
To premix the drink stir equal measures of each ingredient together in a jug. Store in the fridge until required then mix servings with ice, strain into a glass and enjoy.
What to serve with this cocktail
You'll be surprised to discover what you can serve alongside creme de cassis cocktails. There's something for all tastes:
- Cheese: opt for creamy, bold cheeses like Cornish Yarg and Vacherin Mont d'Or to cut through that tart fruit flavour. Alternatively, try Lancashire or Wensleydale. These sharp cheeses stand up well to the robust blackcurrant flavour.
- Game: try smoked venison tarts.
- Duck: try these tangy duck skewers.
- Dessert: a serving of blackcurrant cake, sorbet or ice cream would work well alongside this creme de cassis cocktail.
More fruity cocktails to try
Have you made this creme de cassis cocktail? If you have, please give it a rating or leave a comment - I love to hear how you get along with my creations.
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Creme de Cassis Cocktail (The Parisian Cocktail)
Equipment
- 1 Jug
- 1 Spoon for mixing
- Strainer or sieve
Ingredients
- 30 ml Creme de Cassis
- 30 ml Gin
- 30 ml French Vermouth dry vermouth
- Orange zest for garnish
Instructions
- Put a large handful of ice into a jug.(This can be a cocktail jug or a kitchen jug if you don't have a cocktail jug).
- Pour in all the alcohol.
- Stir the ingredients briskly for 30-40 seconds. (Use either a bar mixing spoon or a kitchen spoon).
- Strain the drink into a serving glass. (Use either a hawthorne strainer or a small kitchen sieve).
- Garnish as desired.
Notes
- Use plenty of ice when making this drink and stir the alcohol with the ice for at least 30 seconds to chill the drink and dilute the alcohol properly.
- Chill the serving glass for 15 minutes before pouring the drink if time allows. Doing so helps ensure the drink is satisfyingly chilled at the point of serving.
- Have some fun playing around with alternative garnishes. Use orange zest or lemon zest. Add juicy berry garnishes or attach sprigs of fresh herbs to the rim of the glass with miniature pegs (mint, thyme or rosemary all work well).
- Savour this blackcurrant cocktail slowly. There's plenty of gin involved, so it's got quite a kick hiding behind that fruity front.
Jane Coupland says
Simple and elegant with vintage vibes. I hope you give this drink a try.