Cassis and Desist

Photo by Scott Suchman

Food Culture of the South

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One cocktail

  • ounces Bulleit bourbon
  • ¼ ounce crème de cassis
  • ¼ ounce Aperol
  • ¼ ounce Cappelletti Pasubio Amaro
  • teaspoons simple syrup
  • tablespoons lemon juice
  • 2 dashes Angostura bitters
  • Sparkling wine
  • Garnish: Grapefruit peel

To a cocktail tin filled with ice, add all ingredients except sparkling wine and garnish. Shake vigorously, then double strain into a chilled coupe glass. Top with sparkling wine and garnish with grapefruit peel.

From Whiskey Weather.

  • Recipe by Andy Bixby of Jack Rose Dining Saloon in Washington, DC

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