Over time, my home bar collection has grown into a cohesive mix of spirits to make an array of cocktails, but it wasn’t always that way. In the past we would buy random liqueurs to use in one cocktail, and then they would sit on the back shelf collecting dust. Crème de Cassis was one of those purchases for me. Anisette is another, so if you have any uses or recommendations for that one please let me know.
Adapted from Jeffrey Morgenthaler of Clyde Common in Portland, Oregon.
- 2 oz. Bourbon
- 1 oz. fresh lemon juice
- ½ oz. Crème de Cassis
- ½ ounce simple syrup
- 1 dash angostura bitters
Combine all ingredients in a cocktail shaker and fill with ice. Shake until well chilled, about 30 seconds. Strain into cocktail glass filled with fresh ice. Garnish with lemon if you desire. Serve immediately.