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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Ingredients
Makes 1
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
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.
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