One of the summer drinks we're making at our bar right now, tweaked for making at home. We make our own creme de cassis in house, but for purchasing I recommend looking for a nice brand like Mathilde or Briottet. —fiveandspice
1 1/2 ounces
aquavit, or vodka for a less spiced drink
creme de cassis
Riesling syrup (to make, just combine 3 parts off-dry Riesling and 1 part sugar, stir to dissolve)
fresh lemon juice
In This Recipe
Short shake all the ingredients with ice and strain into a glass filled with crushed ice. Serve with a straw.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.