1/2 oz Dry Vermouth (Dolin)
1/2 oz Kirsch (Trimbach)
1 dash Sirop de Groseille (1 barspoon, homemade)
1 dash Orange Bitters (Regan's)
Stir with ice and strain into a cocktail glass.
While at the Bols Genever release party, Christine of the Bostonist gifted me an aliquot of the Sirop de Groseille batch that she had just made. This syrup is a red currant one that is rather difficult to find outside of France so making it is practically a necessity (although many take the short cut of substituting grenadine). I am not sure of what recipe she used but CocktailDB provides this one; I do remember that she mentioned a few boiling steps in hers (Jerry Thomas' book provides one with a single boiling step). David Wondrich was in earshot of our conversation and it piqued his interest, and as a result, he was lucky enough to return home with a bottle as well.