- 1/2 ounce black currant liqueur, such as creme de cassis
- 8 ounces dry hard cider, chilled
- 8 ounces light lager, chilled
- Fresh rosemary sprig, for garnish
- Blackberry, for garnish
Add the black currant liqueur to the bottom of a chilled pint glass. Top with the cider and lager. To garnish, thread the rosemary sprig through the blackberry and place in the drink. Serve immediately.
Recipe courtesy of Geoffrey Zakarian