Café de Paris
Gin with a touch of absinthe, cream and egg white. A Savoy recipe.
Shaken · Coupe · Advanced · about 3 minutes · about 16% ABV
Ingredients
- 45 ml Gin
- 5 ml Absinthe
- 15 ml Thickened cream
- 1 Egg white
- 7.5 ml Sugar syrup
Method
- Chill the glass
- Pour 45 ml gin into the shaker
- Pour 5 ml absinthe into the shaker
- Pour 15 ml thickened cream into the shaker
- Add 1 egg white
- Pour 7.5 ml sugar syrup into the shaker
- Dry shake
- Add ice
- Shake hard
- Strain
- Serve
Tip
Dry-shake for a thick foam.
About the Café de Paris
The cream family. Cream drinks became fashionable in the early 1900s, when the Alexander and its cousins appeared. They had a second golden age in the 1970s and 1980s with the Grasshopper, the White Russian and the Mudslide. Serve them after dinner, in place of dessert.
Café de Paris FAQ
What's in a Café de Paris?
45 ml gin, 5 ml absinthe, 15 ml thickened cream, 1 egg white, 7.5 ml sugar syrup.
How strong is a Café de Paris?
About 16% 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 a Café de Paris?
Shake it. Egg needs hard shaking to foam, and citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Café de Paris in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
