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Build in an ice-filled collins glass: 1 1/4 oz Vodka, 3/4 oz Creme de Cassis, 2 dashes Peychaud bitters, Juice of 1/2 Lime, Ginger ale. Top with ginger ale. Garnish with a wedge of lime.
Cielo Cocktail (Created by Tony Abou-Ganim of the Bellagio Hotel in Las Vegas)
I found it very difficult to go through a bottle of Creme de Cassis that has been sitting on my kitchen bar for over a year until this drink recipe.
Posted on January 12, 2010
