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Parisian Blonde

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Añejo rum, triple sec and cream with a pinch of cinnamon, giving a creamy drink with orange and spice. Created by Erik Ellestad in 2016.

Erik Ellestad's 2016 version of an older Savoy recipe combines equal parts rum, cream and Curaçao, shaken together.

Method
Stirred
Glass
coupe
Difficulty
Medium
Flavor Profile
Creamy
Spicy
Sweet

Ingredients

Servings:
1
Your bar: 0/4
Triple Sec
30 ml
Cinnamon Stick
1 pinch
as garnish
Cream
30 ml
see note
AñEjo Rum
30 ml
🌾 Gluten-free🥛 Contains dairy

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Instructions

  1. Combine the rum and curacao in a mixing glass, stir well.
  2. Strain the mixture into a chilled coupe.
  3. Top with a float of cream and add a garnish.

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