Cocktail & Other Recipes By Spirit Rum Cocktails

Parisian Blonde

Parisian Blonde cocktail / Tim Nusog

Originally appearing in Harry Craddock’s 1930 bartender reference, “The Savoy Cocktail Book,” this cocktail is a true classic, despite its relatively modern and tropical flavors. With its combination of funky hogo-heavy Jamaican rum, orange curaçao and heavy cream, it fits right in with anything you’ll find at a contemporary cocktail bar. Dale DeGroff, King Cocktail himself, suggests the drink as an after-dinner tipple, calling it “a simple but perfect combination” of ingredients. It’s a fantastic finish to a Bastille Day meal, with or instead of dessert, or on any other day of the year.

Craddock’s recipe omitted the sprinkling of grated nutmeg that in the meantime has become traditional. An even more modern twist is to adjust the way it’s served: In her book “Shake, Stir, Sip,” cocktail expert Kara Newman takes a cue from the drink’s Jamaican rum and suggests a tropical-inspired presentation in a Collins glass or Tiki mug over crushed ice, garnished with a cocktail umbrella.


  • 1 ounce Jamaican rum

  • 1 ounce orange curaçao

  • 1 ounce heavy cream

  • Garnish: nutmeg, freshly grated


  1. Add the rum, curaçao and cream into a shaker with ice and shake until well-chilled.

  2. Strain into a chilled cocktail glass.

  3. Garnish with freshly grated nutmeg.