VERMOUTH ROYALE
Bubbly, citrus-forward and refreshing, the Vermouth Royale is just as lovely served in the dead of winter as it is poolside during the summer. If you don't have a muddler, the business end of a wooden spoon or tapered rolling pin work just as well. Since crème de cassis can quickly skew a cocktail saccharine, the Vermouth Royale starts with a half-ounce. That said, if your preference for sweetness skews a touch higher, feel free to use up to three-quarters of an ounce of crème de cassis.
Provided by Rebekah Peppler
Categories cocktails
Time 5m
Yield 1 cocktail
Number Of Ingredients 8
Steps:
- Add the lime wedges, one of the lemon peels, sugar and salt to the bottom of a cocktail shaker. Use a muddler (or the end of a wooden spoon) to lightly smash and release the lime's juices and the lemon's oils and to dissolve the sugar and salt.
- Add the vermouth and crème de cassis, and fill the shaker with ice. Cover and shake until very cold, then strain into a Collins glass filled with ice. Top with sparkling wine and garnish with the second lemon peel.
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