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Chambéry Cassis

Chambery cassis drinks in tall glasses
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.

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What you’ll need

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)

Preparation

  1. 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.

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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.

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TagsBeveragesCocktailAlcoholCrème de CassisLiqueurVermouthBon Appétit
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