Parisian Cocktail

Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.67) — Harry of Ciro's 1923

1. Shake well and strain into cocktail glass.

This matters because it preserves another compact berry-aperitif branch in the London 1923 field.

The balance between gin, French vermouth, and cassis is the structural point here.

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.61) — Barflies 1927

1. Shake well and strain into a cocktail glass.

This matters because it preserves a quintessential late-Paris berry-vermouth aperitif branch under the city name itself.