I’ve always had a soft spot for unsung cocktails – the ones that manage to feel both elegantly European and wonderfully down-to-earth. The Vermouth Cassis, for me, is one of those hidden gems. There’s an irresistible simplicity to the mix: just vermouth and blackcurrant liqueur, but the result is this lush, refreshing drink that feels just as at home on a bustling café terrace as it does on your back porch.
I first encountered it completely by accident, years ago, in a tiny French bistro squeezed between an art supply shop and a bakery. I remember the bartender (older, with a moustache so impressive it was almost a conversation piece) nudging me away from the wine list and suggesting this instead. I wasn’t convinced at first – vermouth and….cassis? – but one sip, and I was hooked. I think what sold me, besides the flavor, was that it felt like a little secret; something the tourists hadn’t figured out yet.
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Drinking one still reminds me of those rare, slow-paced summer days that you only realize you miss once they’re gone. It has that easy, nostalgic charm – like you might be in a sunlit Parisian courtyard, even if you’re actually just sitting in your own kitchen as the light fades.
What I love most about the Vermouth Cassis is how adaptable it is. With its smoldering ruby color, it’s fancy enough for special occasions, but totally unfussy to throw together at home. If you’re someone who likes to ease into the evening, this makes a great apéritif, but it’s equally at home in a lineup of cocktail snacks and chitchat with friends.
No one seems to know exactly who invented it, but its spirit fits right into that French tradition of doing more with less, especially with local ingredients. Cassis (blackcurrant liqueur) comes from Burgundy originally, where blackcurrants grow in abundance, and turning them into this syrupy, tart-sweet liqueur is practically an art form there.
Another bonus: this is not the type of cocktail that’s likely to knock you off your feet. It’s lower in alcohol than most drinks you’ll get at a bar, so you can enjoy a couple without needing a nap after.
Here’s how I make it:
Ingredients
- 2 oz (60ml) dry or sweet vermouth (pick what you like best)
- 1 oz (30ml) crème de cassis
- Club soda (to top)
- Ice cubes
- Lemon slice or blackberries (for garnish)
Instructions
- Drop a handful of ice cubes into a wine glass or tumbler.
- Pour in the vermouth.
- Add crème de cassis.
- Top with a generous splash (2–3 oz) of club soda.
- Give it a gentle stir – just enough so it all mingles, but you don’t lose the sparkle.
- Garnish with a lemon slice or a few fresh blackberries.
It’s a surprisingly layered little cocktail – the punchy botanicals of the vermouth, that tart blackcurrant zing from the cassis, the club soda pulling it all together with bubbles. Sometimes the flavor kind of blooms in your mouth a second or two after your first sip.
It really shines alongside cheese (especially creamy goat cheese or brie), salted nuts, or flaky pastry snacks. It’s also lovely with smoked salmon or simple shrimp, if you want to get a bit fancier. The bit of sweetness from the cassis actually pairs beautifully with savory bites.
Over the years, I’ve experimented a little. If you use a dry white vermouth, it’s lighter and crisper, bordering on refreshing in a “cocktail hour in Nice” sort of way. A sweet red vermouth tilts things toward richness and spice. Sometimes I’ll toss in a sprig of thyme or rosemary, or mash a few berries in the bottom of the glass.
And if you want a non-alcoholic version, a good blackcurrant cordial plus a splash of fancy, non-alcoholic vermouth-like aperitif and seltzer is a pretty reliable stand-in.
Quick tip: go easy on the cassis! I made that mistake at first and ended up with something closer to an adult popsicle. It’s tempting to pour with abandon, but the liqueur is sweet and can overwhelm everything else. Start with a little, then taste and adjust.
Honestly, the Vermouth Cassis is proof that you don’t need a hundred-dollar bottle or a degree in mixology to enjoy something special. Sometimes, you just need the right combination – and maybe a little French daydreaming to go along with it.
