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

Vermouth Cassis

难度 Easy
热量 ~119 kcal
ABV 12.35%

原料

调制步骤

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

LowABV Fruity

Vermouth Cassis是一款简单的低度开胃酒,以干苦艾酒和黑醋栗力娇酒调制,加入气泡水补顶,加冰置于高球杯中。这是Kir家族饮品的前身,以干苦艾酒代替不起泡白葡萄酒,增添了更丰富的草本层次。清淡优雅,非常适合餐前享用。

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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