Taking note from Dick Bradsell’s classic Bramble recipe, Fessier Stone uses crème de cassis instead of blackberry liqueur for a tart twist.
2 oz. gin
¾ oz. fresh lemon juice
¾ oz. simple syrup (1:1)
½ oz. crème de cassis
Garnish: edible flower (optional)
In a glass, combine the cassis, gin, lemon and simple syrup. Stir to combine. Top with crushed ice.
Feisser Stone, Barlingual, Los Angeles
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