Arnaud
Gin, dry vermouth and crème de cassis. A Savoy recipe named after a French actress.
Stirred · Coupe · Medium · about 3 minutes · about 20% ABV
Ingredients
- 30 ml Gin
- 30 ml Dry vermouth
- 30 ml Crème de cassis
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 30 ml gin into the mixing glass
- Pour 30 ml dry vermouth into the mixing glass
- Pour 30 ml crème de cassis into the mixing glass
- Add ice
- Stir
- Strain
- Garnish
Tip
Stir and serve very cold.
About the Arnaud
The vermouth cocktail family. Vermouth reached American bars in the 1860s and 1870s, and bartenders began stirring it with whiskey, gin and brandy. That gave us the Manhattan and the Martinez, the ancestor of the Martini. Drinks in this family are stirred rather than shaken, and they are all about the balance between the spirit and the aromatised wine.
Arnaud FAQ
What's in an Arnaud?
30 ml gin, 30 ml dry vermouth, 30 ml crème de cassis, garnished with lemon twist.
How strong is an Arnaud?
About 20% ABV once mixed with ice, which is 1.7 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir an Arnaud?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve an Arnaud in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
