Cielo

• 1 1/4 oz Vodka (Skyy)*3/4 oz Creme de Cassis
• 2 dashes Peychaud bitters
• Juice of 1/2 Lime
• Ginger ale

Build in an ice-filled collins glass. Top with ginger ale. Garnish with a wedge of lime.

Created by Tony Abou-Ganim of the Bellagio Hotel in Las Vegas.