CRAFT by Under My Host® Issue No. 18 Made in America: Part III - Page 38

W W W. C R A F T BY U M H . C O M KIRS TO YOU B O F O A O O C E O D O Rebekkah Peppler is single-handedly responsible for rekindling my lapsed love of crème de cassis. Flipping through her book Apéritif, I was reminded how one well-crafted bottle of black currant liqueur (crème de cassis) could create a slew of sophisticated two-ingredient cocktails—crème de cassis and cider, crème de cassis and lager, crème de cassis and still wine, crème de cassis and ... you get the picture. If Keep It Simple Stupid is your entertain- ing mantra (it’s mine!) then you need that bottle of well-crafted crème de cassis, nay, this bottle on your home bar. Fruit liqueur bosses, Sidetrack Distillery’s Cassis ($20) is teeming with tart, juicy Pacific North Western black currant juice and none of the cloying sweetness found in too many liqueurs. PHOTOGRAPHY/WRITING: Cori Paige | AUSTIN, TX DISTINCTLY DRY CIDER ALWAYS 100% FRUIT NO ADDED SUGAR