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| What You Need: |
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4 ounces dry vermouth
2 ice cubes
1 strip lemon peel
1˝ teaspoons creme de cassis
2 ounces cold club soda
An 8-ounce wine glass
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| How To Cook: |
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1. Pour the 4 ounces of dry vermouth into a large wine glass and add 2 ice cubes.
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2. Twist the lemon peel over the glass to release the oil, and drop the peel in.
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3. Add the creme de cassis, top with cold club soda, and stir gently.
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