Vermouth-Cassis
Dry vermouth, blackcurrant liqueur, and soda make a light French highball whose vinous acidity keeps the dark fruit brisk rather than jammy.
- Glassware
- Highball glass
- Strength
- 13% ABVBefore dilution
- Garnish
-
- Lemon twist Express the peel oils over the drink and retain the twist.
Ingredients
- Dry vermouth 60 ml Keep the opened bottle refrigerated and use it fresh.
- Crème de cassis 22 ml
- Soda water 30 ml Use cold, freshly opened soda water.
Preparation
- Build the vermouth and cassis in a chilled highball filled with cubed ice and stir briefly.
- Add the soda water and stir once gently to combine without losing carbonation.
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