Fill a highball glass with ice cubes.
Pour 45ml dry vermouth over the ice.
Add 20ml crème de cassis.
Stir gently to combine.
Top with 90ml chilled sparkling water and stir once more lightly.
Serve immediately.
Vermouth Cassis is a close cousin of the Kir, substituting white wine for dry vermouth, which adds an herbal depth that complements the cassis beautifully. Chill your vermouth and sparkling water beforehand to keep dilution from ice to a minimum.
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