• Cass-Ray
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Recipe by: Team Current Cassis

For May's BrightRx, we are celebrating the launch of DIGESTIF, our new kitchen candle. Made with Brightland olive oil, California soy, and notes of neroli, vetiver and black pepper, it is designed to burn during or after cooking. We like to think of it as a digestif for your kitchen. Accordingly, we are bringing you recipes for digestifs to sip and enjoy while your candle burns. Our friends at Current Cassis, the makers of botanical, lightly fermented blackcurrant liqueur, have shared the recipe for a delicious Cass-Ray cocktail—an ode to Cel-Ray soda.



  • 1 Combine lime juice, celery juice, simple syrup and Current Cassis in a cocktail shaker with ice. Shake vigorously for one minute.
  • 2 Strain into a collins glass filled with crushed ice, top with seltzer and enjoy!
  • 3 Note: To crush ice you can put regular ice cubes in a ziplock, wrap it in a dish towel and go to town with a hammer, rolling pin or skillet.