3 oz Dry French Vermouth 4 dashes Creme de Cassis Lemon peel Seltzer water
Place 2 cubes of ice in a highball glass. Over these pour dry vermouth and crème de cassis. Add a twist of lemon peel and fill the glass with seltzer water.
2 large eggs, separated 1½ cups buttermilk 2 tablespoons butter 1 cup All-Purpose White Flour 1 tablespoon yellow cornmeal 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon sugar ½ teaspoon salt