Photograph by Joann Pai, Food and Prop styilng by Rebekah Peppler
The winey depth of crème de cassis (black currant liqueur) hums softly in the background of this sparkly crimson aperitif from Rebekah Peppler’s cookbook À Table. Be sure to seek out dry white vermouth, such as Dolin Dry Vermouth de Chambéry, which is pale and aromatic, rather than sweeter blanc, or bianco, vermouth.
What you’ll need
Bar Spoon
$15 At Amazon
Citrus Juicer
$20 $15 At Amazon
Vegetable Peeler
$12 $10 At Amazon
Recipe information
Yield
Makes 1
Ingredients
3
oz. dry vermouth
½
oz. crème de cassis or Chambord
½
oz. fresh lemon juice
Chilled club soda (for serving)
Red currants or orange twist (for serving; optional)
Need to make a substitution?
Preparation
Step 1
Pour vermouth, crème de cassis, and lemon juice into a Collins glass filled with ice. Stir gently with a bar spoon or other long-handled spoon to combine.
Step 2
Top off glass with club soda and garnish with currants or an orange twist if desired.
Recipes adapted with permission from ‘À Table: Recipes for Cooking + Eating the French Way’ by Rebekah Peppler. Copyright © 2021 by Rebekah Peppler. Published by Chronicle Books.
Buy it on Amazon or Bookshop.org
Buy it on Amazon or Bookshop.org