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Creamy Cassis Cocktails

Scott Phillips

Yield: Makes 1 drink

For those too full from dinner to eat a sticky pudding, this drink, reminiscent of a white Russian but with a subtle fruit flavor, makes a nice sweet alternative. For a pretty garnish, toss 1/4 cup sanding sugar with 3/4 tsp. crème de cassis on a plate and rim the glass with the sugar.


  • 3/4 cup granulated sugar
  • 1 vanilla bean
  • 1 oz. black currant liqueur, such as crème de cassis
  • 1-3/4 oz. whole milk
  • 1 oz. vanilla vodka

Nutritional Information

  • Calories (kcal) : 200
  • Fat Calories (kcal): 15
  • Fat (g): 1.5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 5
  • Sodium (mg): 20
  • Carbohydrates (g): 19
  • Fiber (g): 0
  • Sugar (g): 19
  • Protein (g): 2


  • In a small saucepan, combine 1 cup water with the sugar. Split the vanilla bean and scrape the seeds into the pan. Heat over medium-low heat until the sugar dissolves. Let cool. (The syrup, which makes more than you will need, will keep, covered and refrigerated, for at least 1 month.)
  • In a martini glass or similar, combine the liqueur with 1/2 oz. of the vanilla syrup, and add enough ice to fill the glass. Fill a cocktail shaker with ice, then add the milk and vodka, cover, and shake vigorously for about 1-1/2 minutes. Strain into the glass with the syrup and ice, and serve.


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Reviews (1 review)

  • Hingham_Cook | 11/28/2020

    Just made this and responses ranged from “Wow wow wow” to “truly exceptional!” This recipe is a keeper!

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