Known as the "City of Light," Paris is one of the great cities of the world. Ms. Cocktail Den and I have been fortunate enough to explore iconic sites such as the Eiffel Tower and the Champs Élysées, as well as cocktail landmarks to know We'll Always Have Paris. In 1930 the Parisian cocktail appeared in the Savoy Cocktail Book by Harry Craddock. I slightly adapted the recipe.

1.25 ounces gin
1.25 ounces dry vermouth
.75 ounces crème de cassis

Combine in a mixing glass with ice, stir with Parisian joie de vivre, and strain into a chilled glass.

Crème de cassis is a blackcurrant liqueur used in drinks such as the classic Kir or my original Bourbon Renaissance. Almost a full ounce of pretty sweet liqueur needs something to counterbalance it. That's where the gin and dry vermouth come in.  Aside from a Burnt Fuselage or Scofflaw, normally I wouldn't use an ounce or more of dry vermouth in any cocktail, but it works well in a Parisian (the original has equal proportions of all ingredients). Its rich purple color reminds me of the liveliness of Paris and its people. 

Want your cocktail life to shine even brighter? Have a Parisian.