Crème de cassis, the potent elixir made from black currants, goes down best in small doses. At Brick & Mortar, the handsome cocktail bar above Central Kitchen in Cambridge, it enlivens the Under the Gun. The spirit’s fruitiness plays nicely off tequila, lime, and the spice from Velvet Falernum, the Barbadian liqueur. “It’s a unique drink and a good one for people who want to branch out into something more adventurous,’’ says bartender Ally Connolly.

UNDER THE GUN

Makes 1 cocktail

1 ounce Altos tequila

¾ ounce Velvet Falernum

¾ ounce fresh lime juice

½ ounce crème de cassis

2 dashes chile bitters (Tabasco sauce is a good substitute)

1. In a shaker filled with ice, combine the tequila, Velvet Falernum, lime juice, cassis, and bitters. Shake vigorously.

2. Double strain into a coupe glass. Adapted from Brick & Mortar

James Reed can be reached at jreedwrites@gmail.com.