“Kick out the jams, motherfucker!” – MC5
This week I’m diving into Crème de Cassis, a fruit liqueur made with black current. One of my favorite things about booze (& my journey to drink all the drinks) is that there’s always something new to discover. This is my first meeting with Crème de Cassis & I’m definitely digging its jammy quality. It’s a deep, purple-red color with a flavor that reminds me of a sweet red wine or blackberry jam.
Keeping in mind the sweetness of the cassis, I decided to go with a bourbon based cocktail, thinking it would stand up well to all that jam. I used our home bar staple, W.L. Weller. A little bit of spice & citrus were in order to give some depth & balance, a just a touch of carbonation to keep it feeling light. I chose the Bittercube Jamaican #1 bitters for their allspice, ginger, & black pepper flavor profile.
2 oz bourbon
½ oz Crème de Cassis
½ oz 18.21 Tonic syrup
½ oz fresh lemon juice
6 d Bittercube Jamaican #1 bitters
In a shaker tin combine bourbon, cassis, tonic syrup, & lemon juice with ice & shake hard. Strain into your favorite rocks glass over a large cube, add your bitters, & top with a heavy splash of ginger beer. Enjoy!
When it all comes together this cocktail is a delicious mix of sweet summer fruit & ginger spice, definitely destined to become a classic in my home bar (just like its namesake!)