The Pompier Recipe

By
Paul Clarke
Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
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Updated March 25, 2025

Let's get this weekend started right. Here's a cocktail to kick things off. Need more than one? Here you go. Cheers!

There's no shortage of libations designed to temper the effects of a bruising hot summer day. But in the light and heat of an August afternoon, sometimes the old gin-and-tonic and mojito standbys come on a little too strong.

Enter the Pompier. Also known as the vermouth cassis, this tall glass of icy goodness offers a gentle, sophisticated alternative for those looking to idle away a steamy afternoon. Based on vermouth--so it's lower in alcoholic horsepower than many other seasonal refreshers--the Pompier increases its allure with the robust fruitiness of crème de cassis, a blackcurrant liqueur. Poured over ice and energized with chilled club soda, the Pompier is a good addition to anyone's summer survival kit.

Recipe Details

The Pompier Recipe

Prep 5 mins
Total 5 mins
Cook Mode (Keep screen awake)

Ingredients

  • 3 ounces dry vermouth (Noilly Prat, Martini & Rossi, or Vya are all good choices)

  • 1/2 ounce creme de cassis

  • Chilled club soda

Directions

  1. Fill a 10-ounce Collins glass with ice. Add dry vermouth and crème de cassis. Top with chilled club soda. Serve with a straw, sunglasses, and a fresh outlook on life.

Nutrition Facts (per serving)
171Calories
0gFat
15gCarbs
0gProtein
×
Nutrition Facts
Amount per serving
Calories171
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 11mg0%
Total Carbohydrate 15g6%
Dietary Fiber 0g0%
Total Sugars 6g
Protein 0g
Vitamin C 0mg0%
Calcium 40mg3%
Iron 0mg1%
Potassium 82mg2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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