Cocktails with Cassis
A distinguished flavor. The Pavlovian desire to drool after you get the first taste … not quite so elegant! Embrace it and be rewarded the black currant bomb of nuclear proportions.
Pour the most divine Kir Royal, Ruby Fizz OR go Naked Chef and serve with frozen grapes + local cheese.
Capri Summer
Compliments of Fatima DaSilva of Bistro 161. Serves 1
Ingredients
¾ oz Cassis
1oz EIO Apricot Dessert Wine
1oz Vanilla Vodka
¼ oz Lichi-Li liqueur
3oz white cranberry juice
Preparation
Fill up a tulip glass with ice, pour in vanilla vodka, Lichi-li liqueur, Apricot Dessert Wine, cranberry juice and stir, finally pour in the cassis down right on the center and let it sink. Serve.
Cholla Cocktail
Serves 1
Ingredients
1 ½ oz white tequila
¼ oz Elephant Island Cassis
½ oz lemon juice
½ oz lime juice 1 tsp simple syrup
Preparation
Shake all ingredients in a cocktail shaker full of ice. Strain into a chilled cocktail glass rimmed with coarse sea salt (fleur de sel is perfect). *cholla rhymes with show-la*
Honey Cassis Cobbler
Serves 1
Ingredients
1 oz gin
¾ oz wildflower honey syrup
1 oz fresh lemon juice soda water
½ oz Elephant Island Cassis
Preparation
In a highball glass full of ice, combine gin, honey syrup and lemon juice. Top up with soda water and drizzle cassis over top. Garnish with a cucumber – Yes a CUCUMBER! 🙂
Kir Royale
A classic… Serves 1
Ingredients
1 part EIOW cassis
5 parts Champagne
Preparation
Pour Cassis into chilled Champagne glass and gently pour champagne/sparkling wine on top.
Ruby Fizz
A la Chris Mason Stearns – Mixologist extraordinaire
Ingredients
1 oz vodka
1 oz Elephant Island Cassis
1 oz fresh lemon juice
1 tsp. simple syrup
1 dash rosewater
1 dash kirsch
soda water
Preparation
Shake all ingredients except the soda in a cocktail shaker full of ice. Strain into a chilled highball glass and top up with cold soda. Don’t add ice, fizzes are served straight up.
Viola Cocktail
A la Chris Mason Stearns – Mixologist extraordinaire
Ingredients
sugar cube
1/8 oz dash Elephant Island Cassis
¼ oz blond Lillet (or Pineau des Charentes)
5 oz Champagne
Preparation
In the bottom of a Champagne flute, soak the sugar cube with the Cassis. Top up with Champagne and float the Lillet (or Pineau des Charentes) on top. Garnish with a lemon twist.
