Why Crème de Cassis Deserves a Revival | Serious Eats Why Crème de Cassis Deserves a Revival 9 Don't call it grandma booze. Crème de cassis is too good to relegate to your occasional Kir Royale. [Photo: Lejay Crème de Cassis] Finding delicious, balanced fruit liqueurs can be a tricky business. After several unfortunate encounters with cloying bargain-priced brands in my early days of drinking, I have largely ignored that shelf at the liquor store. Until, that is, I discovered crème de cassis. Unlike other fruity, sugary liqueurs, cassis is captivating. It offers an exotic depth of flavor and an intriguing contrast between lush fruit and puckering acidity. These days, you'll spot crème de cassis at your best local cocktail bar, and it should be on your home liquor shelf, too. The liqueur tastes unfamiliar and interesting mostly because it's made with a small berry that isn't found abundantly in America. When I first tasted black currant, I was overseas in England. Sipping on a tangy soda from popular brand Ribena, I knew instantly I was hooked.

The soda had a dark crimson hue, and the flavor was shockingly foreign and exciting; an uneasy balance between tart and bitter, sweet and dry, dripping with rich fruit. [Photo: Lejay Crème de Cassis] Since then, I've searched high and low for black currants, and have been curious as to why the flavor never caught on with as much fervor in the States as it has in places like France and England. Turns out, the reason for fruit's obscurity here is because commercial cultivation is tightly regulated, as black currant sometimes carries a fungus that is detrimental to pine trees, thus threatening the timber industry. The regulations, put into place at the federal level in the early 1900s, have since been lifted in several states, allowing the once-forbidden fruits to grow in places including Oregon, New York, Vermont, and Massachusetts. Yet you still don't see black currant spreading like wildfire. Perhaps because at its core, it's a flavor that's not as familiar to Americans as other fruits. Black currant has an astringent sharpness similar to cranberry that can be off-putting to some, meaning its uses and widespread appeal are limited.

Personally, I tend to favor drinks that lean towards the sharp, bitter end of the liquid spectrum, so you can imagine my delight in discovering that black currant is available—just hiding in the obscure world of fruit liqueurs under the guise of cassis or crème de cassis. Here are some of the best brands that can be found at your local store, and how to drink them. How to Drink It [Photo: Emma Janzen] If you like big-bodied red wines with plenty of tannin, rich bittersweet amari, or herbal and lush vermouths, black currant might be the right liqueur for you, too. If these descriptors sound appealing, try getting to know it on a few cubes of ice to quench the need for a light pre-dinner appetite stimulant. Cocktail-wise, let's get the obvious out of the way immediately: yes, cassis is known for its role in the celebrated Kir and Kir Royale cocktails, and those drinks are pretty much its dominant use in both Europe and the States.

There's no denying that the black currant flavor plays well with both white wine and Champagne, but with such a pungent, perky identity, it's a shame to relegate cassis to these drinks alone. The liqueur works exceptionally well in an array of aperitif drinks and highballs like the Pompier cocktail , made with dry vermouth and club soda, or the tangy Teresa made with Campari and lime. It also shines in the classic Diablo , where it brings sweetness to spicy ginger ale (or ginger beer, if you like that ginger punch) and helps round out earthy, herbal tequila. If the cassis you've purchased is well-balanced—not heavily tart or extra sweet—you can simply serve it with soda and a lemon twist. Adding a heavy spritz of lime draws out the cranberry-like tartness in the fruit—if you like sour drinks and are tired of the standard offerings, this is a must try. In Europe, cassis is often used as a sweet kick in a creamy Guinness or to perk up a dry cider, and the berry liqueur also opens up and lengthens aged spirits as well.

Thanks to its inherently opulent texture, it pairs well with sweet vermouth and the vanilla and oak characters of a fine bourbon in a riff on the Manhattan cocktail. Try adding a quarter ounce or half ounce to your normal recipe for a dash of added complexity. Which Brand? Since creme de cassis is somewhat obscure, you'll be lucky to find more than two or three brands at your local store—for a good-quality liqueur, expect to spend around $30 for 750 mL. Any of the recommendations below are worth checking out. The main differences between these brands are that some focus more on a syrupy sugar personality while others lean towards the tartness and acidity from the fruit instead. Read on to discover which might best suit your taste. Briottet Crème de Cassis This classic cassis ($30 for 750mL) makes a friendly introduction to the category for the uninitiated. The French company has been making black currant liqueur for over six generations using a single variety of cassis, the aromatic Noir de Bourgogne, sourced from three regions in the country. It has a soft fruit personality with hints of tobacco and very little acidity.

Briottet shines best when paired with a dry Champagne in the classic Kir Royale. Giffard Cassis Noir de Bourgogne Many cassis producers will shy away from the raspberry comparison, as the black currant is very different flavor-wise, but the Giffard Cassis Noir de Bourgogne ($29.99 for 750mL) tastes the closest to that end of the red berry spectrum with a thick sweetness and lavender-like finish. It's one of the higher-proof of the bunch, hitting the 20 percent ABV mark, with vegetal notes emerging when diluted with soda. Lejay Crème de Cassis This French product is one of the newest on the American market, though its origins go back to 1841. Lejay Crème de Cassis ($29.99 for 750mL) includes cassis buds in the recipe in addition to the fruit itself, which adds a subtle layer of floral interest. At 18 percent ABV, it walks a fine line between zesty grapefruit-like citrus and dark rose flavors, and tastes great mixed with tequila, lime, and ginger beer, or on the rocks with soda water.

Clear Creek Cassis Liqueur One of the only American-made cassis products on the market, the Clear Creek liqueur ($22 for 375mL) is a big departure from its French counterparts thanks to a focus on the beautiful, zingy nature of the fruit. Piquant Oregon berries shine through the brandy base with a crisp balance that makes it great for sipping on the rocks with a lemon twist. Mathilde Cassis The Mathilde line of liqueurs from the Cognac Ferrand company includes a Cassis ($16.99 for 375mL, $27.99 for 750mL) that has the thickest, richest sugar flavor of the ones we tasted. Musky fruit like prune, date, and extra-ripe cherry carry through the viscous liqueur, leaving little room for booze at a soft 16 percent ABV. Thanks to its high sugar content, it's a bit too intense to drink solo, but works great as a sweetener in dry cocktails. Note: All liqueurs provided as tasting samples for review consideration.

Homemade Crème de Cassis - Imbibe Magazine Photo by Stuart Mullenberg Homemade Crème de Cassis Soaked in a strong spirit and then sweetened, currants transform into crème de cassis—an irresistible fruit liqueur essential to cocktails like the Kir Royale and El Diablo. This recipe, inspired by the house formula at Washington D.C.’s Black Jack bar, combines black and red currants, neutral spirit and rich syrup for a sublime liqueur that bottles up fresh-fruit flavors you can sip long after summer has passed. Ingredients 1 heaping cup red currants, picked over and rinsed 2 heaping cups black currants, picked over and rinsed 750 ml. high-proof neutral spirit 2 cups cane sugar In a large bowl muddle or mash the berries until pulpy. Step 2 Add the high-proof spirit and stir to combine. Cover with plastic wrap and let rest for 24 hours at room temperature. Step 3 Uncover and lightly mash the mixture again. Replace the plastic wrap and move to the refrigerator. Let infuse for 7 to 10 days, until the mixture takes on a deep magenta hue and defined berry taste.

Step 4 Strain through a cheesecloth-lined chinois into a large glass jar. Step 5 In a medium saucepan, make a rich syrup with the sugar and water. Stir until the sugar dissolves, remove from the heat and let cool. Add the cooled syrup to the jar and stir to combine. Cover and keep refrigerated for up to 3 months. Tip Adapt this recipe to your tastes and the ingredients you have on hand. You can use all black currants, swap in thawed, previously frozen fruit, or adjust the level of sweetness by adding more or less simple syrup. Also, you can adjust the recipe depending on the amount of currants you have—simply infuse for a shorter period of time if you have more, and a longer period if less. Blackcurrant (crème de cassis) liqueurs - Beer, Wine and Spirits products Email Words by: Simon Difford Crème de cassis is a blackcurrant liqueur which originated in France and is made by both infusion and maceration. The original recipe for a crème de cassis was thought to have been formulated by Auguste-Denis Lagoute in 1841 in the French Dijon region.

Many of the best examples are still produced in this region which is now famous for cassis. Some French brands are labelled "Double Crème de Cassis", this refers to the sugar content which is typically 400g per litre compared to the standard 200g per litre. Although the term 'double' is not officially recognised, the flavour of the double cassis tends to be much more intense hence less is needed to flavour a cocktail such as kir. EU law states that crème de cassis must have a minimum of 400g of sugar per litre and a minimum alcohol strength of 15% alc./vol.. Unfortunately no minimum is set for the fruit content although the best brands will contain as much as 600g of blackcurrants per litre. An indication of the fruit content is by taste and a rich colour. Also try performing the following tests: 1. Turn a bottle of cassis upside-down and then back again. Note how the liqueur clings to the glass. An inferior crème de cassis will leave little or no colour on the glass, while a quality brand will cling to the glass for some time. 2.

Add water to the cassis and see how dilution affects the colour of the liqueur. Lesser brands will turn pink in colour, while quality brands will retain their rich red colour. 3. Smell watered down samples of cassis - poor products will lose their aroma while better brands will retain it. Liqueurs – Clear Creek Distillery Pear Liqueurs Clear Creek Distillery liqueurs can be enjoyed after dinner served neat in a cordial glass, in cocktails, with champagne for a “Kir Royale”, or over good vanilla ice cream. The applications are limitless. They are truly delicious. Cranberry Liqueur Many people don’t know that the southern Oregon coast is one of the major cranberry growing regions in the country. Our Cranberry Liqueur is made from cranberries grown in the cranberry bogs near Bandon and Port Orford. It was very important to us that we capture the natural tart and bitter character of the cranberry, without making it too sweet. This is one of our most versatile liqueurs. It’s a must have for the holiday season, as well as the ultimate addition to a fresh lime squeezed Margarita.

“Clear Creek, an Oregon maker of fruit eaux de vie, has introduced a rich cranberry liqueur that has enough natural tannin to make it lip-smacking refreshing.” Florence Fabricant, The New York Times, 2009, December 1, 2009 Marion Blackberry Liqueur We heard our customers loud and clear when they suggested that we make our Blackberry Liqueur exclusively out of Oregon’s own Marion Blackberries, also known as Marionberries. This wonderful local berry is a cross between the Olallie and Chehalem blackberry varietals, and was developed in Marion County, Oregon, in 1956. This liqueur has the best of both berries. It’s sweet, earthy, and reminiscent of summer in the Northwest. Chill and sip as a dessert cordial. Use in cocktails, such as the Bramble, in which Crème de Muir is called for. Loganberry Liqueur The Loganberry is a locally grown raspberry-blackberry hybrid, created by American lawyer and horticulturist James Harvey Logan. Clear Creek’s Loganberry Liqueur is made by macerating loganberries in our clear un-aged brandy.

The nose is that of a juicy warm loganberry on the vine on a hot summer afternoon, the flavor is lightly sweetened ripe berry, and it finishes with a satisfying natural tartness of the berry. Our Loganberry Liqueur is a staff and customer favorite, and is terrific over vanilla ice cream, in champagne, or neat in a glass. “The essence of summer-fresh loganberries, fortified and bottled; elegant and complex. Drizzled over New York-style cheesecake.” Doug Paulding, Sante May, 2009 Cassis Liqueur A wonderful Portland restaurant once suggested that we make a liqueur similar to what the French call “Crème de Cassis” from Oregon blackcurrants. Of course we had to do it, and the result is truly wonderful: an intensely tart, lightly sweet, slightly earthy liqueur with huge fruit flavor. Our blackcurrants come from a farm less than half an hour from the distillery. They arrive at the distillery still warm from the sun, with their woody little tops still attached, and are immediately dumped into our clear, un-aged brandy. After months of maceration, the solids are pressed off, and some sugar is added.

Put a splash of Cassis Liqueur in your bubbly and you’re immediately transported to the Parisian cafes that made classic Kir and Kir Royale (cassis in white wine or champagne, respectively) so popular. “Rich aromas of Cabernet Sauvignon with flavors of sun-ripened black currants; beautiful balance and freshness. Drizzled over lemon pound cake; mixed in a Kir Royale.” Doug Paulding, Sante, June 2008 Cherry Liqueur Our Cherry Liqueur is made from dark, sweet table cherries from the cherry orchards surrounding The Dalles, Oregon, in the Columbia River Gorge. The sweet meat of the ripe cherries gives our liqueur the rich vanilla notes of a mouthful of cherries. A perfect addition to classic cocktails, especially the Singapore Sling. Raspberry Liqueur Our Raspberry Liqueur has the perfect balance of tart and sweet. Like our other liqueurs, it is made with our clear brandy and perfectly ripe locally grown fruit, resulting in an intensely jammy, aromatic, and distinctly raspberry liqueur. When you need an easy summer cocktail, nothing is tastier than a splash of Raspberry Liqueur in fresh lemonade.

If you love raspberries, this is the liqueur for you. Pear Liqueur Made with our Pear Brandy as its base spirit, our Pear Liqueur is a true pear explosion. It’s lovely as an alternative to a dessert wine, and is delicious paired with sharp cheeses as a pre-dinner treat. The taste is surprising complex, smooth, slightly floral, with a little bit of acidity, and a pear finish that lingers long after you set down the glass. Used in sparkling wine, it makes a decadent “Kir”. At Clear Creek, we call this the “Kir Blonde”. Cook's Thesaurus: Fruit Liqueurs fruit liqueurs Substitutes: fruit wine OR fruit syrup OR extracts (use much less) Varieties: apple schnapps apricot liqueur Notes: This liqueur tastes like both apricots and almonds. Substitutes: apricot brandy OR amaretto (made with apricot pits) Bauchant Pronunciation: bow-CHAHN Notes: This is an orange liqueur. Substitutes: Grand Marnier OR Cointreau OR triple sec blackberry liqueur Notes: Kroatzbeere and Marie Brizard are well-regarded brands.

blue curacao cassis liqueur Ch�ri Suisse = Cheri Suisse Pronunciation: share-ee SWEESE Notes: This is a chocolate and cherry flavored liqueur. It's often mixed with milk. Substitutes: chocolate liqueur cherry liqueurs Notes: There are many varieties of cherry liqueurs, including the chocolate-flavored Ch�ri Suisse , Cherry Heering = Peter Heering, cr�me de cerise , Cherry Rocher, Kirschenliqueur, Cherry Grand Marnier = Cherry Marnier, and Maraschino liqueur . Substitutes: port wine OR kirsch OR cherry syrup Citr�nge = Citronge Pronunciation: see-TRONGE Notes: This is a Mexican orange liqueur. Cointreau Pronunciation: kwahn-TROW Notes: This is an orange liqueur that�s not as well regarded as Grand Marnier, but considered a step above cura�ao and triple sec.

Substitutes: Grand Marnier (nicer and more expensive) OR cura�ao (sweeter) OR triple sec (even sweeter) OR unsweetened orange juice concentrate OR Chambord (a raspberry liqueur) cranberry liqueur Notes: Boggs is a well-regarded brand. Substitutes: raspberry liqueur cr�me d'abricots = creme d'abricots Pronunciation: KREM dab-ree-KOE Notes: This is a cr�me liqueur that has an apricot flavor. Substitutes: apricot liqueur (not as sweet) cr�me d'ananas = creme d'ananas Pronunciation: KREM dah-nah-NAH Notes: This is a cr�me liqueur that has a pineapple flavor. Substitutes: cr�me de banane cr�me de banane = creme de banane Pronunciation: KREM de bah-NAHN Notes: This is a cr�me liqueur that has a banana flavor. It's often used to make banana daiquiris.

Substitutes: cr�me d'ananas (pineapple flavor) cr�me de cassis = creme de cassis Pronunciation: KREM de cah-CEASE Notes: This is a cr�me liqueur made with black currants and rum. It's very sweet, and often mixed with white wine to make kir. Substitutes: black currant syrup (similar flavor, non-alcoholic) OR raspberry liqueur (not as sweet) cr�me de cerise = creme de cerise Pronunciation: KREM de sare-EASE Notes: This is a cr�me liqueur that has a cherry flavor. Substitutes: cherry liqueur (not as sweet) OR kirsch (not as sweet) cr�me de fraise = creme de fraise = cr�me � la fraise des bois = creme a la fraise des bois Pronunciation: KREM de FREZ Notes: This is a cr�me liqueur that has a strawberry flavor.

Substitutes: cr�me de framboise OR cr�me de cassis cr�me de framboise = creme de framboise Pronunciation: KREM de frahm-BWAHZ Notes: This is a cr�me liqueur that has a raspberry flavor. Substitutes: cr�me de fraise OR cr�me de cassis cr�me de griotte Pronunciation: KREM de gree-YUT Notes: This is a cr�me liqueur that's flavored with sour Morello cherries. Substitutes: cr�me de cassis cr�me de mandarine = creme de mandarine Pronunciation: KREM de mahn-dah-REEN Notes: This is a cr�me liqueur that has a mandarin orange flavor. Substitutes: orange liqueur cr�me de m�re = creme de mure Pronunciation: KREM de MYUR Notes: This is a cr�me liqueur that's flavored with blackberries. Substitutes: cr�me de cassis cr�me de myrtille Pronunciation: KREM de meer-TEEL Notes: This is a cr�me liqueur that's flavored with blueberries.

Substitutes: cr�me de cassis cr�me de p�che = creme de peche Pronunciation: KREM de PESH Notes: This is a cr�me liqueur that's flavored with peaches. cr�me de prunelle = creme de prunelle Pronunciation: KREM de prew-NELL Notes: This is a cr�me liqueur that's flavored with sloe berries. Substitutes: sloe gin OR plum brandy (not as sweet) cura�ao = curacao Pronunciation: CURE-uh-soh Notes: Cura�ao is an liqueur made from orange peels. It comes in blue, orange, red, green, and clear versions that all taste exactly the same. To make your own colored version, add one or two drops of food coloring to a cup of clear liqueur. Substitutes: Cointreau (drier) OR Triple Sec (sweeter) OR Grand Marnier (finer, and more expensive) OR orange juice (non-alcoholic) Gran Torres Notes: This is a Spanish orange liqueur.

Substitutes: Triple Sec Grand Marnier Pronunciation: GRAHN mahr-NYAY Notes: This is a fairly sweet brandy-based orange liqueur. There are two kinds: the well-regarded red, or Cordon Rouge, and the sweeter and less potent yellow, or Cordon Jaune. Substitutes: Cointreau (Also an orange flavored liqueur. Not as good for sipping, but works fine for cooking.) OR cura�ao (This is also an orange-flavored liqueur, but it's sweeter than Grand Marnier.) OR triple sec (orange-flavored, much sweeter) OR cognac (Not orange flavored, but it's a good substitute for sipping or cooking.) OR Chambord (similar quality, but raspberry-flavored) OR unsweetened orange juice concentrate guavaberry liqueur = Guavaberry Island Folk Liqueur Notes: A specialty of the Caribbean island of St. Martin, guavaberry liqueur is based on rum and flavored with the island's indigenous guavaberries. Substitutes: raspberry liqueur kumquat liqueur Notes: This is a liqueur flavored with kumquats.

Substitutes: orange liqueur OR mandarine liqueur lemon liqueur = liquore di limoni Notes: These liqueurs are made with lemon peels and best served very cold. Villa Massa is a well-regarded brand. Substitutes: vodka plus lemon juice OR limoncello limoncello = limoncino Notes: This excellent lemon-flavored Italian liqueur is often stored in freezers so that it can be served ice cold. It's hard to find in stores, but easy to make at home. Substitutes: Strega plus lemon zest OR lemon liqueur Licor 43 = Cuarenta y Tres Notes: This Spanish liqueur is made up of 43 ingredients, with vanilla and citrus predominant. Substitutes: Tuaca mandarine liqueur Notes: This cognac-based liquor is flavored with the peels of mandarin oranges. Mandarine Napol�on is a well-regarded brand. Substitutes: orange liqueur OR kumquat liqueur OR lemon liqueur Maraschino liqueur Pronunciation: mare-uh-SKEE-noh Notes: This is an excellent semi-dry clear liqueur that's made with sour cherries.

It's made from marasca cherries, which are native to Croatia. Unrest there has made good Maraschino liqueurs hard to find in recent years. Luxardo Maraschino and Stock Maraschino are well-respected brands. Substitutes: amaretto OR kirsch OR cherry liqueur (sweeter) Mathilde orange liqueur Midori Notes: This green Japanese liqueur has a very sweet, melon flavor. Substitutes: orange liqueur OR raspberry liqueur orange liqueur Notes: The best (and driest) is Grand Marnier, followed by Cointreau, cura�ao, and--the sweetest of them all--triple sec. Substitutes: kumquat liqueur OR mandarine liqueur OR Sabra liqueur (This is an orange liqueur with a hint of chocolate.) OR Midori OR rum OR orange extract (1 teaspoon orange extract = 1 tablespoon orange liqueur) Parfait Amour Pronunciation: par-FAY tah-MOOR Notes: The name means "perfect love" in French, and this sweet purple liqueur is flavored with citrus and spices. passion fruit liqueur Notes: La Grande Passion is a well-regarded brand.

Substitutes: rum pear liqueur raspberry liqueur = framboise liqueur = liqueur de framboise Notes: This is great in champagne or on ice cream. Chambord is a popular brand. Don't confuse this with framboise , a raspberry brandy. Substitutes: cr�me de cassis OR orange liqueur OR raspberry extract (1 teaspoon raspberry extract = 2 tablespoons raspberry liqueur) red curacao Rock and Rye Notes: This is a citrus-flavored liqueur that's based on rye whiskey. There's a piece of rock candy in every bottle. Substitutes: Southern Comfort (This is based on bourbon with peach flavoring.) Sabra liqueur Notes: This is an orange liqueur with a hint of chocolate. It's produced in Israel. Substitutes: orange liqueur OR Cheri Suisse sloe gin Notes: This liqueur is made by steeping sloe berries in gin. Gordon's is a well-regarded brand. To make your own: Take one pound of washed sloes and prick their skins, then add 1/2 cup of sugar and one pint of gin. Steep for several months, then gently strain without crushing the fruit.

Substitutes: plum brandy Southern Comfort Notes: This potent peach-flavored liqueur is made with Bourbon. Substitutes: Rock and Rye OR kirsch OR Cointreau triple sec Notes: Even though the name means "triple dry," this is a relatively sweet orange-flavored liqueur. Substitutes: Curacao OR Grand Marnier OR Cointreau OR unsweetened orange juice concentrate Tuaca Notes: This liqueur is flavored with vanilla and citrus. Substitutes: Licor 43 Tweet This week we’re highlighting one of our favorite French liqueurs, the inky black currant flavored Crème de Cassis de Dijon. These sweet little bottles of crème de cassis are made in Burgundy by Briottet, a company run by the Briottet family in the town of Dijon since 1836. Briottet makes their crème de cassis with only “Noir de Bourgogne” black currants.

The word “crème” signifies that the liqueur is made from macerated, real fruit rather than flavorings and, the addition of the name Dijon means that the currants (“cassis”) used were grown only in the commune of Dijon. These currants are picked quickly at their peak ripeness and are immediately immersed in alcohol where they macerate for 3 months. Sugar is then added to balance out the tart flavor of the currants – it also makes the liqueur syrupy. Upon completion, crème de cassis has about the same alcohol content as port. The most famous use of crème de cassis is in a cocktail named Kir. It is made up of 1 part crème de cassis to 3 (or more depending on your taste) parts crisp white wine. The Kir is named for the Canon Felix Kir, a priest who helped 5,000 prisoners of war escape from a Nazi camp during World War II. He became mayor of Dijon in 1945 and made a point of offering the drink (previously known as the Blanc-Cassis) to all visiting delegates.

This was a boon to local liqueur producers who struggled throughout the war and eventually the name of the drink was changed to honor the beloved mayor. (The drink was also popular locally partially due to Nazi seizures of red Burgundy – lots of white wine kicking around.) There are several ways we enjoy our crème de cassis. We make our Kir the traditional way – with chilled Bourgogne Aligoté, a crisp white perfectly suited for the cocktail. Sip yours with a nibble of a fruity Comté dabbed with Arraya or Raphaël ‘s cassis confiture. For special occasions, replace the white wine with prosecco or cava for a Kir Pétillant, or with the real deal, Champagne, to make a Kir Royale. Pair either drink with Brillat-Savarin , a triple-crème cheese that works well with bubbles. I have yet to try the red Burgundy variation, known either as the Cardinal or the Communard, but it sounds good.

We also like to mix up a little crème de cassis with a dry Dolin Vermouth and top it off with soda water to make the Pompier (aka the Vermouth-Cassis), a cocktail published by Charles Baker, author of The Gentleman’s Companion. If you can keep from drinking it all, Briottet Crème de Cassis can also be used in delicious ways with food. A drizzle over fresh, sweet melon is lovely, or add to a sauce for chicken or duck (especially with hazelnuts and a bit of cream). Even better are desserts like poached pears over vanilla ice cream topped with crème de cassis or little sponge cakes soaked with the stuff. One of our bottles will keep for 3 months in the refrigerator after it has been opened, so you have some time to experiment. El Diablo From Green Street Grill’s Wednesday taco night. Another great way to use Creme de Cassis in a cocktail.

(By the way, if you haven’t been to taco night at Green Street, you’re missing out.) 1 ½ oz tequila ½ oz crème de cassis ginger ale Pour the tequila and crème de cassis into a highball glass over ice and top with ginger ale. ————————————- Briottet Crème de Cassis de Dijon is available at Formaggio Kitchen South End and Formaggio Kitchen Cambridge. Our South End location also stocks Briottet’s Crème de Framboise (raspberry) and Crème de Peche de Vigne (wild peach) liqueurs. ————————————- Julie Cappellano is the General Manager and wine buyer at Formaggio Kitchen South End , Boston. Kir Royal Recipe - Laylita's Recipes Laylita's Recipes Recipes from Latin America and around the world. Header Right By Layla Pujol 4 Comments Kir Royal A kir royal, also called kir royale, is a classic french sparkling cocktail or aperitif made with champagne and blackcurrant liqueur. A simple kir is really just chilled white wine mixed with fruit or berry liqueur.

The most popular fruit liqueur used to make a kir is called crème de cassis or blackcurrant liqueur. There are many variations of kir recipes; they can be made with raspberry liqueur, pomegranate, peach, melon and more. I’ve even had a kir with violet liqueur in the French Alps. A kir royal is a kir made with champagne instead of white wine. It used to hard to find crème de cassis in the US, but now you can find at most liquor stores or supermarkets that sell liquors. Depending on where you live you can also find local liqueurs made with berries, these work great for preparing a kir royal. I also like to garnish the drink with some fresh berries. Pour the crème de cassis or blackcurrant liqueur into champagne flutes. Top with chilled champagne or sparkling wine. Garnish with fresh berries and serve immediately. 4.5.2.16 ©Laylita.com I like experimenting with different cocktails, putting spins on classic drinks or infusing liquors with interesting flavors. However, some days all I want is quick drink after a long day at work or something simple, quick and delicious that will work for large party.

A kir royal, or even a simple kir, is a great option for those occasions. I love champagne or other sparkling wines such as cava and prosecco. I usually keep a bottle in the fridge; you never know when you might have something to celebrate! I also stock up on the half bottles or mini bottles of bubbly. It’s great for those occasions when it’s just my husband and I, and we want to have some bubbly without having to worry about finishing the whole bottle (on a side note he claims that if you put a spoon into the champagne bottle it will keep the bubbles in). The mini-bottles are also great for bubbly cocktail experiments. To make the kir royal, I usually use about 90-95 ml of champagne to about 10 ml, a little over ½ tablespoon or less than ½ ounce, of berry liqueur for each drink. The sweetness, color and concentration of crème de cassis can vary from one brand to another. It’s always a good idea to do a test and find out what the best ratio is based on the liqueur you are using, and also based on your preference.

A kir shouldn’t be overly sweet, but some do like it slightly on the sweeter side, while others like just a hint of the berry liqueur. Bols Creme de Cassis Liqueur - Price, Reviews, Flavors Fruit Manufacturer's Description BOLS Crème de Cassis is an authentic dark red blackcurrant liqueur made using an infusion of blackcurrants grown near Dijon, the main town in Burgundy, France, where the product was invented.Bols Crème de Cassis frequently serves as a general forest fruit liqueur for bars that do not have strawberry, raspberry or blackberry liqueurs. In Japan, Crème de Cassis & soda is one of the most frequently requested longdrinks in bars and clubs. Bols Crème de Cassis works especially well in drinks containing sour elements (such as lemon or lime juice) and is a superb addition to drinks containing forest fruit purees such as strawberry or raspberry. Most widely used as a mix with white wine, champagne or dry vermouth.

Cost Per Shot Cost Per Shot One shot (or 44.36 mL) of Bols Creme de Cassis costs approximately $0.53, which is 67% cheaper than the average liqueur. Other Information What's the Deal with... Original Crème de Cassis What's the Deal with... Original Crème de Cassis Alex Van Buren Pin it Share You know that thing? That thing you’re hearing about everywhere, but you don’t quite know what it is? And it sounds like something you should already know about, so you don’t really want to ask? Well, we know about it, and we’ll give you the intel. Welcome to What’s the Deal With. Photo credit: Lejay Crème de cassis is one of those (often ugly and somewhat sad) bottles you see relegated to the back shelves of liquor stores. Sweet, pungent and typically cloying, it’s most famous for its role in the fizzy, pretty Champagne cocktail Kir Royale , adding a nice reddish tint but very little by way of flavor. But what we Americans know as crème de cassis is more often than not simply cassis (what we in America call “blackcurrant”) liqueur.

And as The New York Times reported, the real deal—fiercely regulated and called crème de cassis de Dijon—is now available stateside for the first time. The difference in taste between cassis and crème de cassis de Dijon is profound, as we learned in an in-house test (tough job, we know). We spoke to Arnaud Brachet, the American representative for Lejay crème de cassis de Dijon , to find out the history of the spirit, what makes it distinct from blackcurrant liqueurs, and learn more about the origin of the popular Kir Royale. Read on for its history, and more importantly, how it tastes. Where It Comes From: In 1836, a French gent from Dijon, with the fantastic name Auguste-Denis Lagoute, started his own liquor company. He sometimes went to Paris, about three hours from his home in Burgundy, where he became smitten with a drink called ratafia. It contained red berries, spices, and alcohol, and he considered it “a refreshing sort of drink,” Brachet told us.

Lagoute started brainstorming about how to improve it using a fruit from his part of the world. Cassis was ubiquitous, so that’s what he decided to use, and by 1841, he was bottling his own crème de cassis. How It’s Made: Lagoute macerated blackcurrants in oak vats along with high-proof alcohol and beet sugar, and let gravity do all the work of maceration. Competitors use machines, says Brachet, to crush blackcurrants, but at Lejay the process of maceration still takes eight to ten weeks, since they want to retain “the freshness and original freshness of the fruit.” Crème de cassis de Dijon, like real-deal Champagne, is a title tightly regulated by the French government, which uses the appellation d’origine contrôlée (AOC): the spirit must be produced entirely in Dijon, use a minimum of cassis berries (of which 25 percent must hail from Burgundy) per liter of liqueur, and must use beet sugar, not cane sugar.

When Cassis and Bubbly Met: All this work might have resulted in a spirit that remained in obscurity had not the Lejay family met Canon Félix Kir, a French Catholic priest, politician, and “very social character,” according to Brachet. Canon Kir was a fan of mixing Lejay’s crème de cassis with white wine and Champagne. It was 1951, after the Second World War, and people were “sort of partying more than usual,” says Brachet. Canon Kir happily granted Lejay the trademark to the names Kir (their spirit mixed with white wine) and Kir Royale (the liqueur mingled with bubbly). How It Tastes: And what of the taste? Two to one, our tasting panel found the $18, 375-millileter bottle of Lejay superior to its $21, 750-millileter French competitor, Mathilde Cassis Liqueur . Read More Lejay is even, in a pinch, sippable on its own, with what one taster called “a jam and pine smell” and a “really gorgeous” ruby-red hue.

Another admired its dominant berry flavor, and the fact that it actually smells like berries. The more brown-colored Mathilde, on the other hand, had a distinct overtone of cough syrup. When mixed with prosecco , the nuanced flavor of the Lejay showed clearly: The bouquet and taste were of stone fruits, making us think this would be lovely mixed with bubbly at a summer picnic with charcuterie. Mathilde was fine, a ho-hum party drink, but nothing impressive. Our verdict? Lejay is worth the minor splurge, and makes for prettier drinks, to boot.

Question: The liqueur creme de cassis is made with which fruit?
Answer: Blackcurrants