Vermouth Cassis
A refreshing, low-alcohol highball that elegantly balances the herbal dryness of vermouth with the dark berry sweetness of crème de cassis. Lengthened with carbonated water, it serves as a perfect light apéritif.
What it tastes like
This drink leads with an aroma of dark berries and herbaceous dried herbs. The palate is light and carbonated, offering a lean sweetness from the blackcurrant that is balanced by the dry vermouth's botanical acidity. It finishes clean and crisp with a subtle bitterness from the berry skins.
Flavour profile
Ingredients
- Dry Vermouth1.5 oz
- Crème de Cassis0.75 oz
- Carbonated Water4 oz
- Ice1 ml
Preparation
- 1
Fill a highball glass with fresh ice cubes.
- 2
Pour the dry vermouth and crème de cassis over the ice.
- 3
Stir gently to combine the spirits and chill.
- 4
Top with carbonated water.
- 5
Give the drink a final gentle stir to incorporate the bubbles without flattening them.
- 6
Serve immediately.
Substitutions
- Dry VermouthLillet Blanc — This adds a floral and honeyed profile that increases the overall sweetness of the drink.
- Crème de CassisCrème de Mûre — Using blackberry liqueur provides a similar dark fruit profile with a slightly jammier finish.
- Carbonated WaterDry Sparkling Wine — Replacing soda with sparkling wine increases the alcohol content and adds more aggressive acidity.
- Dry VermouthWhite Port — This swap makes the drink heavier and more nutty while maintaining a fortified wine base.
Variations
Parisian Highball
Add a half-ounce of London Dry gin to provide a firmer structural backbone and more intense juniper aromas.
Cassis Spritz
Use sweet red vermouth instead of dry for a richer, more medicinal, and darker-colored aperitif.