It was dinnertime in Dijon, France. I was in a foul mood—hangry and jetlagged. That’s when a mountain of a bistro owner presented me with a shot. Of all things? My incredulity lasted only until I had drained the glass: Marc de Bourgogne (think grappa, but with a French accent) layered atop crème de cassis de Dijon, mother’s milk in this town where every other shop sold either cassis products or mustard. It was viscous, strong, warming, tangy and earthy. In other words, perfect.
Spirits lifted, I jotted down the ingredients, acquired a bottle each and forgot about them … till recently, when Wirtz Beverage of Nevada’s Andrew Pollard and I conspired on a cocktail made with marc, Giffard crème de cassis, lemon sour, aromatic bitters, sage and Champagne—the perfect drink to serve friends and family during the holidays!
Alas, there’s no marc to be had in Las Vegas. But it’s the thought that counts anyway, n’est-ce pas?
Marc My Words
By Andrew Pollard and Xania Woodman
In a mixing glass, combine 1½ ounces marc de Bourgogne, ¾ ounce Giffard crème de cassis, 1 ounce lemon juice, 1 ounce simple syrup, a dash of egg white and 3-4 drops of Angostura Aromatic Bitters. Add ice, cover, shake vigorously and strain into to a chilled flute glass. Top with Champagne and garnish with sage and a brandied cherry.