This text is part of the special Pleasures notebook
An agrotourism gem on the island of Orleans, Cassis Monna & Filles saw its history begin in France in 1872, with the establishment, by Louis Monna, of a first distillery. Then, his grandson Émile migrated to Quebec, before his great-grandson Bernard settled there, in 1970, on Île d’Orléans and became the first producer of wine and crème de cassis in Quebec. For 15 years, the latter’s two daughters, Catherine and Anne, have been perpetuating this long family liquor tradition with a good dose of innovation. At once producer, processor and distiller of blackcurrant, wine cellar, gourmet shop, restaurant, creamery, liquor museum and, most recently, bakery-refreshment bar, the Cassis Monna & Filles estate is a highly recommended stop for all gourmands. And here is a fruity cocktail that will allow you to discover it through your taste buds!
Ingredients
1.5 oz (45 ml) vodka
1.5 oz (45 ml) blackcurrant syrup
0.75 oz (25 ml) crème de cassis
0.5 oz (15 ml) lemon juice
4 oz (120 ml) soda
Frozen blackcurrants
Ice cubes
Preparation
1. In a shakeradd a few frozen blackcurrants and crush them using a pestle.
2. Add ice cubes, vodka, blackcurrant syrup, lemon juice and crème de cassis. Shake vigorously for 8 to 10 seconds.
3. Filter the content of the shaker in a glass like highball containing a few ice cubes, using an ice strainer and a sieve.
4. Fill the glass with soda.
5. Garnish with frozen blackcurrants and serve.
This content was produced by the Special Publications Team of Dutyrelevant to marketing. The writing of the Duty did not take part in it.