With the weather finally getting warmer here in Ontario, this week’s challenge was perfect: Dillon's Cassis. Dillon's, a fantastic distillery found in southern Ontario's Niagara region, produces this delightful Cassis using only locally grown blackcurrants. If you’ve ever eaten fresh blackcurrants, don’t worry - they taste way better in a liqueur, especially in the two amazing drinks Mike whipped up. A liquor-forward "sipping" cocktail in the style of a stirred martini, and a more refreshing, "easier drinking" shaken cocktail, perfect for a nice warm weekend!
Cocktail #1
Ingredients:
1 1/2oz Vodka
3/4oz Lillet-Blanc
3/4oz Cassis
4 Drops of Green Chartreuse
4 Dashes Peychaud's Bitters
Directions:
Chill a coupe glass with ice and water. Combine all ingredients (except the Chartreuse) in a Boston glass. Stir with a bar spoon for 20-25 seconds. Empty the chilled coupe glass, put 4 drops of chartreuse into it and "roll" it around. Fine strain the liquor into the coupe glass and garnish with a lemon wheel and or twist.
Cocktail #2
Ingredients:
1 ¼ oz Gin
1/2oz St. Germain
1oz Cassis
1/2oz Honey Simple Syrup
3/4oz Lemon Juice
1 ½ oz Cooled, Steeped Jasmine Tea
4 Dashes Orange Bitters
Directions:
Combine all ingredients in a Boston shaker and add ice. Shake vigorously and fine strain into a Collins glass with ice. Garnish with a lemon wheel and/or twist.
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