Cassis should be Rachael Petach’s middle name. A year and a half ago she introduced C. Cassis, her Hudson Valley version of the French liqueur, the essential ingredient for a Kir. Now with her local blackcurrant liqueur as a base (cassis means black currant in French), she’s introduced a spritz. Some botanicals, honey and citrus peels with seltzer added to the liqueur make for a refreshing, pleasantly fruity yet tart quencher at 5.4 percent alcohol-by-volume. You could go stronger, using it as a cocktail mixer, leaning on its affinity for gin or vodka.
CC Spritz, Sparkling Blackcurrant Aperitif, $22 for four 12-ounce cans, ccassis.com.
Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.
