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VC (Vermouth & Cassis)
Dry vermouth balances the richness of crème de cassis
7th November 2025 at 18:10
I genuinely didn't think I'd enjoy it so much! Crème de Cassis is so thick and syrupy, but you can't use just anything to thin it out. Dry vermouth worked better than I thought it would.
19th October 2024 at 20:18
I was looking forward to seeing this one here. I like the ratio of vermouth / cassis. My only deviation from the recipe is that I throw it instead of stirring. Not sure it's correct bartending practice but I prefer it this way!
28th July 2024 at 11:37
Simple. Easy and fast to do. Cheap and very good... What else ?
27th July 2024 at 17:44
In the wonderful 'Bar Florida' booklet it's called Paris Midi (1/3 Cassis, 2/3 Noilly Prat). I tried it with Joannet CdC and was more than happy!
28th July 2024 at 16:56
Many thanks, Peter. I'd not spotted this in the Bar Florida booklet. As the Paris Midi also has a splash of soda water, I'm going to add this as a new cocktail. (I'll add a link above when photographed and live.)
27th July 2024 at 12:41
This was lovely after lunch on a warm day. Used Noilly Prat and monin creme de cassis and it was a little too sweet but the suggested one may be better.
Really enjoyable and nice to drink, the proportions are perfect in my opinion, the cassis shines like sunlight through clouds for vermouth and the lemon oils get their part as well. Lovely.