If using fresh or frozen currants, place them in a mixing glass or shaker and gently muddle just to break skins — do not pulverize. This releases fruit oils and color for a natural cassis note.

Add the fresh thyme sprig to the muddled currants and clap it once between your palms (to release aromatics) before dropping it into the glass to macerate briefly.

Build & Shake

Add the gin, crème de cassis, lemon juice, simple syrup, and angostura bitters to the mixing glass or shaker with the muddled currants and thyme.

Fill the shaker with ice (enough to chill well) and shake vigorously for 12–15 seconds until the exterior is frosty and well-chilled. The shaking will further integrate the cassis flavor and balance the sweet-tart components.

Strain & Finish

Double-strain the cocktail into a chilled coupe or rocks glass filled with fresh ice (use a fine mesh strainer in addition to the shaker strainer to remove currant solids). If you prefer a slightly lighter finish, serve up (no ice) in a coupe.

Top gently with the club soda (about 1.5 oz) to add lift and effervescence. Stir once gently with a bar spoon to integrate the soda without flattening it.

Express a lemon twist over the drink to release essential oils, then rub the rim if desired and drop the twist into the glass.

Garnish with the small thyme sprig laid across the glass or gently floated. Serve immediately.