Parisian Blonde Cocktail Info
This cocktail first appeared in Harry Craddock's 1930 bartender reference "the Savoy Cocktail Book." It is an iconic drink despite its modern flavors. Its traditional combination of hogo-heavy Jamaican Rum (not used in this recipe), orange curacao, and heavy cream makes it an excellent choice for any modern cocktail bar. Dale DeGroff (the King Cocktail) suggests this drink as an after-dinner dessert. He calls it "a simple but perfect combination." This drink can be served with a dessert and as a dessert by itself. It is up to you, but both ways work! I recommend serving the Parisian Blonde by itself if your dinner was on the heavy side and with a dessert if it was a lighter meal.
Craddock's recipe for this drink calls for grated nutmeg to be sprinkled on top as garnish; this has since become a tradition.
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Recommended Bar Equipment
- 30 ml Jamaican Rum
- 30 ml Orange Curacao
- 30 ml Heavy Cream
- Add the ingredients and ice to a shaker.
- Shake the drink cold.
- Strain into a cocktail glass.
- Garnish with nutmeg.