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Crème de cassis ( French pronunciation: [kʁɛm də kasis]) (also known as Cassis liqueur) is a sweet, dark red liqueur made from blackcurrants. [1] Several cocktails are made with crème de cassis, including the popular wine cocktail, kir. [2] It may also be served as an after-dinner liqueur or as a frappé . Ingredients
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Cocktails To make the Kir, a classic aperitif popularized by French Resistance war hero Felix Kir, mix crème de cassis with still white wine (traditionally Aligoté, a wine made with Burgundy's.
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What ABV is crème de cassis? It is 15% ABV (alcohol by volume), so it has a relatively low alcohol content, similar to most sweet liqueurs. Are there any substitutes? Chambord, a French black raspberry liqueur, is a great substitute for crème de cassis.
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Made from macerated blackcurrant berries, the intensely tart liqueur has enjoyed moderate fame over the past few years, with more and more distilleries taking a chance on the fruity liqueur,.
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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.
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1. Crème de Cassis Aviation Cocktail. The original Aviation cocktail hwas pale blue thanks to the crème de violette liqueur. This crème de cassis version keeps the spirit of the original drink but brings a richer color and fruitier finish. You'll taste earthiness and plenty of floral notes.
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Crème de cassis is most commonly used as a digestif, a drink after dinner, or in the ubiquitous apéritif, but it is often used as an alcoholic mixer to add to some white wine or champagne. Crème de cassis and white wine are called a Kir and crème de cassis and champagne are called a Kir Royale.
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Instructions: In a cocktail shaker without ice, combine 2 ounces of Scotch, 1 ounce of fresh lemon juice, 3/4 ounce of cassis, 1/2 ounce of simple syrup (equal parts sugar and water) and a dash of.
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The classic liqueur is best known for its part in the kir, a 19th-century French aperitif which combines dry white wine with crème de cassis, and the kir's bubbly offshoot, the kir royale.
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How to Make Blackcurrant Liqueur (Creme de Cassis) 1/ Prep the fruit. Wash, dry and pick through your blackcurrants, removing any bugs, leave or other debris. 2/ Gently crush the currants. Pour into a large glass jar and gently smash the currants with the back of a spoon (or the handle of a potato masher!) 3/ Add the sugar and alcohol
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The kir is one of the few cocktails that uses crème de cassis, a blackcurrant liqueur that acts as a dark fruit sweetener and dresses up any wine wonderfully; it is dark in color with a thick consistency, similar to Chambord.
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Place the blackcurrants, cinnamon stick and sugar in a quart mason jar. Add the vodka. The vodka may not quite fit in the jar, but fill it up as much as you can. Cover the jar and store in a dark place for several months, shaking anytime you remember. After 2 to 3 months, strain the mixture.
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Créme de cassis is a French blackcurrant liqueur with a 150-year history, and is commonly used to add sweet, tart blackberry flavor to cocktails. Read on to learn how best to integrate créme.
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Ratafia de cassis was the word given to a liqueur made from fruit, and its popularity, it is believed, spread to France from Spain. The etymological origins are fascinating: the word combines arak, meaning liqueur, made from fruit, and tafia, the Arabic word for rum.
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Crème de Cassis Recipe (Black Currant Liqueur) Ingredients. Black currants: You will need 1 kg/ 2.2 lbs. Unfortunately, unlike red currants, black currants are very difficult to buy at the farmer's market or in the supermarket. They grow very easily in the garden, and a bush can provide you with lots of currants every year.
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