C. Cassis has no idea how to throw a cocktail but we bet it would be funny to watch them try! This Saturday, 3/18, from 1pm until 4pm, Current Cassis will be pouring blackcurrant cocktails, investigating liquid physics and talking fermented fruit at the Rose Hill Farm Taproom.

C CASSIS IS  VERSATILE, VERMOUTH-Y AND FUN TO EXPERIMENT WITH.  WE LOVE INTRODUCING IT TO CLASSICS LIKE A NEGRONI OR MANHATTAN, AND IT FEELS AT HOME IN A BRAMBLE OR SOUR. CURRENT IS FRIENDLY WITH ALMOST ALL SPIRITS, SO THERE’S ROOM TO PLAY AROUND AND FIND YOUR FAVORITE.

C. Cassis is made by Rachael Petach in the Hudson Valley, just a few miles from where our blackcurrants are grown. An all natural 16% ABV sipper made by hand from lightly fermented NY blackcurrants, whole green cardamom, bay leaf, citrus rind, lemon verbena, wild honey and
clean distilled spirits. Enjoy with your friends neat, chilled, or mixed.

Learn more: C. Cassis website & Insta @currentcassis