Mississippi Mule Recipe
I have a bottle of Crème de Cassis gathering dust on my bar. It sits there begging me to forgive it for past crimes against cocktails. Everyone has at least one spirit or liqueur that rubs them the wrong way and for me it’s Crème de Cassis.
The first step is acceptance. I accept the fact that I have difficulty finding a drink I enjoy with this black currant liqueur. Crème de Cassis it's not you, its me. Ok, maybe it's a little bit you, but mostly it's me.
If my rocky relationship with tequila has taught me anything is that the problem doesn't lie in the spirit. The problem is that I have yet to find the right drink, or brand, for me.
Tequila and I made amends when I discovered a brand that was spicy with a hint of vanilla. It goes great in coffee. Then came the Mango Margarita that took tequila and I from enemies to fond acquaintances. Who's to say the same can't happen with Crème de Cassis?
Enter the Savoy Cocktail Book. I love this book for its petite stature, its thick rough pages, it's overuse of gin. I couldn't wait to try the recipes, but I didn't have a lot of the ingredients listed. Then I saw it, the Mississippi Mule. Gin, lemon juice and Crème de Cassis. It’s dry with just a hint of sweetness. A drink so simple it seemed like a no brainer. Yet I never thought of it.
Crème de Cassis and I may not be hanging out at happy hour any time soon, but I wouldn’t begrudge her a drink every now and then.
1.5 oz Gin
.25 oz Crème de Cassis
.25 oz Lemon juice
Shake. Strain. Enjoy.
Make it a Ballet Russe and use Vodka in lieu of Gin.
Sur La Table