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THE RECIPE
How to make Arnaud (Parisian Nights) with Gin, Dry Vermouth, Blackcurrant Liqueur. See ingredients and step-by-step instructions.
Chill a cocktail coupe in advance.
Prepare a fresh blackberry for garnishing.
Stir the Hayman's London Dry Gin, Strucchi Dry Vermouth, and Crème de cassis liqueur with ice until well chilled.
Strain the mixture into the pre-chilled coupe glass.
Garnish with the prepared blackberry.
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