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.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
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.
Buy it on Amazon or Bookshop.org
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.All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.IngredientsMakes 13oz. dry vermouth½oz. crème de cassis or Chambord½oz. fresh lemon juiceChilled club soda (for serving)Red currants or orange twist (for serving; optional)PreparationStep 1Pour 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 2Top 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. Buy it on Amazon or Bookshop.org