Assemble in a tall champagne flute.

1 ounce of Creme de cassis liqueur (black current), chilled
champagne to fill the glass

Cassis is much heavier than champagne and will settle to the
bottom. Bartenders will make it either way - champagne in
first, cassis through. Or cassis first; champagne gently
over top.

It gets no garnish.

Other drinks are made this way, but they usually end up very
sweet. Cassis is tart-sweet and is a good balance for the
crispness of the champagne.

Bob Pastorio

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