In addition to offering up my newest cocktail creation using a refined, new Cassis being introduced to the market, I would also like to offer up a review of this new and outstanding Cassis product made in Burgundy France which will be available on the east coast market very soon. Cassis tends to be overlooked and not taken seriously enough by many bartenders and mixology practitioners because they feel as though it may be limited or that cassis is simply too old fashioned however, products like this refined cassis, by Mickael Antolin might allow us to rethink that notion and potentially open us up to a whole new flavor in the modern era of the cocktail spectrum.

At my request, I was sent a few samples to try and was truly impressed as to the quality and refined character of the product. Mickael aims at providing us with a high quality Cassis which doesn't reinvent cassis but, rather redefines it and opens us up to explore and revisit cassis in a more broader spectrum in craft cocktails. However, this eloquent cassis can not only be mixed with craft cocktails but, also is very enjoyable just over ice, (I tried it over ice with a lemon twist and it was a thing of beauty) This cassis is very refined and sophisticated to the palate. It has a light mouth feel with velvety black currant notes, violet and lingering spice and is surprisingly smooth leaving you with a truly enjoyable experience. Also please try the Martingale cocktail, it showcases just how well a good cassis makes all the difference. May you imbibe well!

The Martingale Cocktail

1.25oz Famous Grouse blended scotch

3/4oz Mickael Antolin's Cassis

1/2oz Cynar artichoke amaro

3/4oz Fresh lime juice

Lemon oils

Grated nutmeg

Prep: Combine all ingredients in a cocktail glass

add ice and shake well. Double strain up into a coupette.

Add lemon oils and lemon twist and nutmeg. Drink, sip and enjoy!

Cocktail created by Jason Walsh mixologist of Nyc