{
  "api": "/cocktails/parisian-blonde/index.json",
  "collection": "cocktails",
  "date": "",
  "description": "",
  "draft": false,
  "fields": {
    "category": "Rum Through The Ages",
    "coveBookPageNumber": 174,
    "draft": false,
    "garnish": "Freshly grated cinnamon",
    "glassware": "Chilled coupe",
    "ingredients": [
      {
        "amount": 1,
        "name": "Pierre Ferrand Dry Curaçao",
        "unit": "oz"
      },
      {
        "amount": 1,
        "name": "blended aged rum",
        "unit": "oz"
      },
      {
        "amount": 1,
        "name": "sweet cream (see Note)",
        "unit": "oz"
      }
    ],
    "instructions": "In a mixing glass, stir together the curaçao and rum with cracked or cubed ice. Strain into a chilled coupe. Carefully pour the sweet cream over the back of a spoon to float on top. Garnish with freshly grated cinnamon.",
    "isBehindPaywall": false,
    "notes": "To make the sweet cream, in a drink mixer, blend 6 ounces of heavy whipping cream with 1 ounce of SC Demerara Syrup until slightly thickened but still pourable (a few seconds).",
    "origin": "Adapted by Erik Ellestad",
    "recipeOrigin": "Smuggler's cove book",
    "source": "The Savoy Cocktail Book",
    "title": "Parisian Blonde",
    "weight": 670
  },
  "html": "",
  "id": "cocktails/parisian-blonde",
  "lastmod": "",
  "markdown": "",
  "readingTime": 0,
  "slug": "parisian-blonde",
  "summary": "",
  "title": "Parisian Blonde",
  "url": "/cocktails/parisian-blonde/",
  "weight": 670,
  "wordCount": 0
}