As you can imagine, after finally getting my hands on Parfait Amour, the first thing I did was find the recipe that had first piqued my interest long ago; the Jupiter cocktail. I originally found the recipe and description of the drink in Ted Haigh’s Vintage and Forgotten Cocktails but Robert Hess presents the same recipe on his drinkboy.com site here (with a slight variation we’ll discuss below) with the same warning Haigh offers in not overdoing the Parfait Amour in the drink. But before we get into the construction and flavors of the drink itself, a look at Parfait Amour.

Parfait Amour (or Parfait d’Amour if you’re feeling particularly Continental) is produced by two manufacturers; Marie Brizard and Bols, from France and the Netherlands, respectively. There is some variation between the two apparently, but since I have no access to Bols I can’t speak specifically to what they are. As for the Marie Brizard its nose is heavy on the orange (in a curacao, not a triple sec, sense) with a floral and marshmallowish back end. It smells like it looks, sweet and purple. In tasting it I can see how this would overpower a drink as its flavor profile isn’t unpleasant but is very distinctive and heavy. Not to mention the sheer sweetness of the liqueur; it’s pretty unabashed in its syrupy quality. Ok, then, on with the Jupiter, which appears to be a wet-ass Martini with additional nuances.

Jupiter Cocktail
Jupiter Cocktail33

  • 1 1/2 oz gin
  • 3/4 oz dry vermouth
  • 1 tsp Parfait Amour
  • 1 tsp orange juice

Add all ingredients to a mixing glass, shake with ice, and strain into a chilled cocktail glass.

The first thing I want to note is that Robert Hess’s version keeps the ratio of gin:vermouth the same but increases their volume (2 oz and 1 oz) and leaves the Parfait Amour and orange juice at 1 tsp. each. I would tell you to go with Ted Haigh’s first. Even in this recipe where the volume of Parfait Amour is higher, its character got lost in the drink. The orange juice and Parfait Amour did sweeten the drink and give it more depth but it wasn’t until I made a second version using 1 1/2 tsp. Parfait Amour that I noticed a distinct difference that made it a unique and more complex cocktail.

The drink comes out a slightly gray color that isn’t altogether pleasant but clears up as the drink settles. As much as you’d like to use Parfait Amour to make a drink purple, it seems to not be a good idea. That much Parfait Amour and you’re in ‘must go brush my teeth now’-land. As for the flavor profile it is very much like a Martini that has several high notes tinkling at the top end that come through the longer you allow the sip to sit on the tongue. Certainly the vermouth and gin are heavy at the front, but then a light sweetness comes through with citrus and marshmallow tones. It’s very pleasant and a good refreshing variation on a straight gin:vermouth Martini. I recommend this drink, especially Haigh’s version, and would challenge you to play with the volume of Parfait Amour gently until you strike the right balance for you. Too little and you might as well make a Martini with orange bitters, too much and you might as well make a Martinez.

Anyone else found a great use for Parfait Amour? A teaspoon at a time and I’ll be in my fifties before I get through this stuff.

Jupiter Cocktail Rating: ★★★½☆

PS: If you’re a frequent visitor you’ve noticed I’ve started playing with my images in the past few days, and, essentially, I’ve been trying to reverse-engineer Rick’s process over at Kaiser Penguin in terms of the curve and drop-shadow. I like the look and will come up with my own style in short order. But I certainly wanted to give Rick his props for inspiring me to do more with my photo processing. Now for a better damned camera…3

  1. from Ted Haigh’s, ‘Vintage and Forgotten Cocktails’333

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