What feels like last century, I spent a week away at a lovely house on the beach. The closest building to me just happened to be a really fabulous bar. On the last day I went and purchased some Crème de Cassis (blackcurrant liqueur) because it seemed liked the right thing to do at the time. Since then I have been tracking down some recipes to try (like my last post!). And I fell over the Teresa. It has all the things I like: bitter, tangy and sweet. The original recipe calls for 60/30/22.5 ml of Campari, fresh lime juice and Crème de Cassis. This was a wee too bitter for me. So I went with 40/30/40 and now it is DELICIOUS. There is probably some rule about proportions that I am violating. But that is the advantage of being a novice- you are not constrained by preconceived notions!
So the Dalby Spin on the Teresa:
- 40 ml Campari
- 30 ml fresh lime juice
- 40 ml Crème de Cassis
Shake over ice and strain into chilled glass.
I also read this book while on holidays and I highly recommend it (if you read the reviews and you’re into that sort of thing).
Drinks with Dalby 