Vermouth Cassis
ClassicDry vermouth and cassis, lengthened with soda. A Parisian café cooler.
Light and thirst-quenching, with dry vermouth's herbal bitterness balanced by the sweet berry depth of cassis. Soda water lengthens it into something crisp and barely sweet — a gentle, wine-strength cooler.
Ingredients
- 2 oz Dry Vermouth
- 0.5 oz Crème de Cassis
- 3 oz Soda Water
- Lemon twist · optional garnish
Method
- 1
Fill a highball glass with ice.
- 2
Add the dry vermouth and crème de cassis.
- 3
Top with soda water and stir gently.
- 4
Garnish with a lemon twist.
The Story
The Vermouth Cassis — known in France as a "Pompier," or "fireman" — was a fixture of Parisian café terraces through the early twentieth century, when dry vermouth was drunk as an everyday apéritif. It stretches vermouth and blackcurrant liqueur into a long, low, effervescent refresher. Once as common as a beer on a café table, it faded for decades and is now returning with the taste for low-proof drinking.
Recipe card
The whole recipe in one shareable image.
