Restaurants›Rosa's Thai - JBR›Cassis Recipe

Cassis Recipe

Inspired by Rosa's Thai - JBR

Time10m

Serves1

Make Cassis Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail

1 tsp creme de cassis (blackcurrant liqueur)1 1/2 oz gin1/2 oz fresh lemon juice1/4 oz simple syrup (1:1 sugar to water)1/2 unit egg white (optional, for texture)2 dashes Angostura bitters4 cubes ice1 unit lemon twist or fresh blackberries (garnish)

Method

Cocktail

Prepare glass

Chill a coupe or Nick & Nora glass by placing it in the freezer for a few minutes or fill it with ice water while you prepare the cocktail.

Dry shake (if using egg white)

If using egg white: add 1.5 oz gin, 0.5 oz lemon juice, 0.25 oz simple syrup, 0.5 egg white (about half a fresh egg white), and 1 tsp creme de cassis to a cocktail shaker. Dry shake (no ice) vigorously for 15–20 seconds to emulsify and build foam.

Wet shake

Add 4 ice cubes to the shaker (or remove ice water from the chilled glass). Add 2 dashes Angostura bitters. Shake vigorously for 10–15 seconds until the shaker is well chilled (or 15–20 seconds if you did the dry shake first).

Strain

Double strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to remove ice shards and any coagulated egg white solids.

Finish

Garnish with a lemon twist expressed over the drink (run the twist along the rim then drop it in) or skewer a fresh blackberry and rest it on the rim. Serve immediately.