Recipe by mersaydees
This beverage is based on a recipe from Stuart Walton’s book, The Ultimate Book of Cocktails. He says, “Another 1920's recipe that nicely balances the sweetness of blackcurrant liqueur with the acerbic dryness of good dry French vermouth.” Don't forget to eat the currants as you finish off your drink! :)
Top Review by Rinshinomori
Simply delicious. A slow, slow lovely sipping cocktail. I'm a gin drinker and this hit the high mark! I used 4-5 freeze dried berries in the drink. Thank you mersaydees for posting this. I will be making this again.
- 1 1⁄2 tablespoons gin
- 1 1⁄2 tablespoons dry vermouth (preferably Noilly Prat)
- 1 1⁄2 tablespoons creme de cassis
- 4 black currants