Vermouth and Cassis Cocktail
1 Glass French Vermouth. (2 oz Noilly Prat Dry)
1 Liqueur Glass Crème de Cassis. (1 1/2 oz Brizard Creme de Cassis)
Use medium size glass and fill with soda water (Err, Cava Hill Cava). (Garnish with long lemon peel.)
Right, a poor man’s Kir Royale!
Well, I couldn’t resist juicing up this rather unremarkable sparkling vermouth cocktail from Harry McElhone’s 1928 “ABC of Cocktails” with a little champagne.
So sue me!
I’ve written about my Fish Provencal-ish before, but this was a particularly tasty version with local rock cod. We had a bounty of fantastic fresh Dry Farmed Tomatoes from the Farmers’ Market, so I blanched them to remove the skin and made the whole deal from scratch. so tasty. Served it with a Quinoa Pilaf and Spicy Braised Greens. Yum.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.