Dating back to 1841 when Crème de Cassis was first created, Brockmans bring the famous French aperitif into the 21st century.
50ml Brockmans Gin
50ml white wine
25ml Lejay Crème de Cassis
Garnish: a skewer with a blueberry and white grape.
1. Add ice to a shaker.
2. Pour in all the ingredients and stir until chilled.
3. Strain into a flute glass.
4. Garnish with a blueberry and a white grape
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