Ballet Russe
Vodka, crème de cassis and lime. A deep purple sour.
Shaken · Coupe · Medium · about 3 minutes · about 20% ABV
Ingredients
- 45 ml Vodka
- 15 ml Crème de cassis
- 20 ml Fresh lime juice
- Lime twist (garnish)
Method
- Chill the glass
- Pour 45 ml vodka into the shaker
- Pour 15 ml crème de cassis into the shaker
- Add 20 ml fresh lime juice
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Shake hard and double-strain.
About the Ballet Russe
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Ballet Russe FAQ
What's in a Ballet Russe?
45 ml vodka, 15 ml crème de cassis, 20 ml fresh lime juice, garnished with lime twist.
How strong is a Ballet Russe?
About 20% ABV once mixed with ice, which is 1.6 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Ballet Russe?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Ballet Russe in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
