Parisian Blonde recipe
A velvety vintage cocktail blending funky Jamaican rum, orange curaçao, and rich cream.
Method: Shake and fine strain ·
Glass: Chilled coupe glass ·
Time: 3 min ·
Difficulty: Beginner ·
Family: The Sidecar Family
Ingredients
- 45 ml (1.5 oz) Jamaican rum (Pot-still or aged)
- 22.5 ml (0.75 oz) Orange curaçao (Cognac-based preferred)
- 22.5 ml (0.75 oz) Heavy cream (Chilled)
How to make a Parisian Blonde
- Add the Jamaican rum, orange curaçao, and heavy cream to a cocktail shaker filled with ice.
- Shake vigorously for approximately 15 seconds to chill and emulsify the cream.
- Double strain the mixture through a fine-mesh sieve into a chilled coupe glass.
- Garnish with a light dusting of freshly grated nutmeg over the foam.
Garnish
Garnish with freshly grated nutmeg over the top of the foam.
Pro tip
Shake vigorously with plenty of ice to properly aerate the heavy cream and create a stable, velvety foam. Using a pot-still Jamaican rum adds essential funky depth that cuts through the rich cream and sweet curaçao.
History of the Parisian Blonde
First recorded in Harry Craddock's influential 1930 Savoy Cocktail Book, the Parisian Blonde emerged during an era when cream-based shaken drinks gained widespread popularity across London and European hotel bars. While Craddock credited the recipe as a sophisticated variation of traditional cream cocktails, exact details regarding its initial invention remain undocumented. By substituting traditional gin or brandy with funky Jamaican rum and orange curaçao, the drink bridged tropical distillation with classic European luxury, establishing a distinct profile among vintage cream libations.
Flavour profile
Creamy, Citrusy, Funky, Rich
Variations
- Barbados Blonde — Substitute the Jamaican rum with a lighter, rounded Bajan rum for a softer profile.
- Café Blonde — Add a barspoon of coffee liqueur to introduce mocha undertones.
Practise making the Parisian Blonde in the free Virtual Bar game.