The—From Augusto Lino of Upstairs at the Square, Cambridge, Mass.
An easy, three-ingredient cocktail with a complex play of flavours. The acid from the verjus acts as a bridge between the sweet crème de cassis and the bitters.
¾ ounce Angostura bitters
¾ ounce 8 Brix Red Verjus
¾ ounce crème de cassis
Shake all ingredients with ice and double strain into a coupe glass. Small white edible flower garnish is optional.