Vermouth Cassis cocktail in a highball glass — made with Dry Vermouth, Creme De Cassis, and Carbonated Water

Vermouth Cassis

글라스 Highball glass
난이도 Easy
칼로리 ~119 kcal
ABV 12.35%

재료

조리법

Stir vermouth and creme de cassis in a highball glass with ice cubes. Fill with carbonated water, stir again, and serve.

LowABV Fruity

Vermouth Cassis는 드라이 베르무트와 크렘 드 카시스를 탄산수로 늘려 하이볼 글라스의 얼음 위에 서빙하는 단순하고 저도수 아페리티프입니다. 스틸 화이트 와인 대신 드라이 베르무트를 사용하여 더 큰 허브 복잡성을 더하는 키르 패밀리의 전신입니다. 식전 자리에 어울리는 가볍고 우아한 음료입니다.

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.

blackcurrant herbal dry light effervescent

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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