3/4 oz Crème de Cassis (G.E. Massenez)
3/4 oz Lemon Juice
Shake with ice and strain into a flute glass. Top with sparkling wine (Gruet Blanc de Blanc) and garnish with an orange twist.
Two Thursdays ago, we began the cocktail hour with a recipe I spotted in Imbibe Magazine's online supplement to their current issue called the Graduate. The recipe was attributed to Upstairs on the Square, and since my Harvard Square work-neighbor had just closed their doors that week on New Years Eve, I figured it was the time for a toast. In addition, the combination of crème de cassis, Campari, and citrus reminded me of the Teresa, and the addition of sparkling wine triggered thoughts of how Jackson Cannon modified the original recipe with soda water in the Theresa #4.