Vermouth Cassis
Ingredientes
- Dry Vermouth 1 1/2 oz
- Creme De Cassis 3/4 oz
- Carbonated Water Top
Instrucciones
Stir vermouth and creme de cassis in a highball glass with ice cubes. Fill with carbonated water, stir again, and serve.
Vermouth Cassis es un aperitivo ligero sencillo de baja graduacion, elaborado con vermouth seco y licor de grosella negra, coronado con agua con gas y servido con hielo en copa alta. Es el precursor de los cocteles de la familia Kir, usando vermouth seco en lugar de vino blanco sin burbujas, anadiendo capas de herbes mas ricas. Ligero y elegante, perfecto para antes de la comida.
History & Origins
The Vermouth Cassis belongs to a family of cassis-and-wine aperitifs that includes the Kir (Burgundian white wine and cassis) and Kir Royale (Champagne and cassis). The vermouth variation likely developed in French and Continental bar culture during the early 20th century as dry vermouth became widely used as a mixing ingredient. The drink's origin is disputed, though it appears in mid-20th century American bartending guides as a recognized aperitif formula.
Tasting Notes
Aroma: Dry vermouth's herbal, slightly oxidative notes with the jammy blackcurrant sweetness of crème de cassis and the clean freshness of carbonated water. Palate: Lightly sweet and herbaceous, with cassis providing a blackcurrant fruit sweetness balanced by vermouth's dryness and herbal complexity; the soda water adds a refreshing effervescence that extends the drink. Finish: Dry, gently bitter, and refreshing with lingering blackcurrant and herbal vermouth.
Pro Tip
Use a quality dry vermouth and pour the cassis over the back of a spoon for an attractive layered effect before stirring gently.
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