|1 1⁄4 fl oz||Rutte Dry Gin|
|1 1⁄4 fl oz||Noilly Prat Extra Dry|
|1 1⁄4 fl oz||Giffard Cassis Noir de Bourgogne|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Full-on rich cassis is barely tempered by gin and dry vermouth.
A drink created in the 1920s to promote créme de cassis. This recipe is adapted from one in Harry Craddock's The Savoy Cocktail Book.