Blackcurrant Vermouth
Blackcurrant Vermouth
Ingredients
- 1 rosemary sprig, leaves roughly chopped, plus more for serving
- 1 oz (30 ml) crème de cassis
- 2 oz (60 ml) apple vermouth
- 1 tsp (5 ml) lemon juice
- 2 tsp (10 ml) egg white (see note)
- 3 drops aromatic bitters (Angostura-type)
- 1/2 cup (125 ml) ice cubes
- Ground sumac (optional)
Instructions
- Place the rosemary and crème de cassis in a cocktail shaker. Using a muddler, crush the rosemary to extract as much flavour as possible.
- Add the vermouth, lemon juice, egg white, bitters and ice cubes to the shaker. Mix vigorously for 1 minute. Strain through a sieve over a cold Champagne coupe. Sprinkle with sumac and garnish with a rosemary sprig.
Blackcurrant Vermouth