Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/6 fl oz | Rutte Dry Gin |
| 1 1/6 fl oz | Noilly Prat Extra Dry |
| 1 fl oz | Giffard Cassis Noir de Bourgogne |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Rich cassis tempered by gin and dry vermouth.
History:
A drink created in the 1920s to promote crème de cassis. Recipe adapted from Harry Craddock's 1930 The Savoy Cocktail Book.
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