Arnaud Martini

Stir, don't shake — this is a stirred drink that should be crystal clear with a silky texture. The crème de cassis is dense, so stir thoroughly to integrate it fully. Serve it properly cold; the blackcurrant sweetness becomes cloying if the drink warms up.

Equal parts is the classic ratio, but if you find it too sweet, try 1½ oz gin, ¾ oz dry vermouth, and ½ oz crème de cassis for a drier version that lets the gin lead. A bold London Dry (Beefeater, Tanqueray) works best — its juniper stands up to the cassis. The dry vermouth provides herbal complexity that bridges the gin and the fruit.

The Arnaud Martini — originally called the Parisian — is a tribute to Yvonne Arnaud, a French-British actress, singer, and pianist who was an iconic figure of the Roaring Twenties. The drink captures that era's glamour: simple, bold, and unapologetically indulgent. It has remained curiously undiscovered while other pre-Prohibition classics have enjoyed revivals.

Dry Arnaud

Use 1½ oz gin, ¾ oz dry vermouth, and ½ oz crème de cassis for a drier, more gin-forward version that still has the signature berry character.

Yvonne's Reprise

An Anders Erickson original — add ½ oz pineapple juice and ¼ oz fresh lemon juice to the Arnaud template for a tropical sour variation that keeps the blackcurrant profile.