My garden is full of blackcurrants, they over crowd the fruit patch. For me Cassis is the taste of summer. This beautifully fragrant blackcurrant liqueur lifts the plainest white wine into the realms of stardom. If you want to go the whole hog you can add it to sparkling white wine, Prosecco or champagne for a Kir Royale. Often known as Creme de Cassis this is a sweet deep red liqueur made from blackcurrants and originating in the Burgundy region of France.
It seems only natural that while they were making wine from the grapes they should turn their thoughts to making a liqueur cassis from the abundant blackcurrants. Nowadays this luscious liqueur is made in all sorts of places, but it all goes back to France originally.
To make your own Cassis you will need blackcurrants, vodka, red wine and sugar. Yet there is very little in them and you can make your own at home so easily! Purple stained fingers are all part of the adventure. You can also use frozen blackcurrants to make your Cassis.
Just defrost them first. Usually this is served as an aperitif before a meal. Traditionally it is served as a Kir, which means you just use the cassis and top up with dry white wine. The famous Kir Royale cocktail uses champagne instead of ordinary wine, hence its ascendancy into royalty.
How long will this last? As with all liqueur making you must ensure that you decant your finished liqueur into sterilised bottles. Read my article on how to sterilise glassware before you start. If you are looking for more ideas for using blackcurrants then check out these fun recipes;. Blackcurrant sorbet. Blackcurrant Salsa.
Blackcurrant Vodka. Blackcurrant Vinegar. Blackcurrant and rosemary fruit cheese. Looking for more homemade liqueurs to try? It is rich in aroma and color, while the consistency is decadently thick, with a hint of sweet and a thump of tart. If bubbly is not preferred, there is also a Cider Royale or even a Kir-Beer. If Gin is desired, try a Gin Cassis cocktail, with apple juice and fresh ginger.
All options are fantastic and this drink is perfectly thirst quenching for the Summer months ahead. Sensational British Cassis producer, White Heron, have modernized their brand with a new look and taste. They have transformed Cassis using the interesting technique of fermenting the blackcurrants naturally with Champagne yeast, then fortifying it with a little vodka and sugar, to bring out the flavour of the fruit. This particular Cassis is seen as the next step in production, combining the skills of traditional winemakers and the history of growing the perfect blackcurrant.
White Heron have won awards for their unique palate, and many say this Cassis has a British aristocracy about it; rich and ever so quirky. Shake, cassis, apple juice, a slice of fresh ginger and crushed ice. Strain and pour into a tall glass. Garnish with a slice of ginger. Empty Cassis, Bourbon, and lemon juice ingredients into a shaker and shake vigorously. Pour contents into a tall glass, top with Champagne or Prosecco.
Place Cassis, rum and Schnapps into a shaker with crushed ice. Shake, strain, and pour into a tall glass. Strain into a cocktail glass. Garnish with dark fruit: We used brandied cherries, but a blackberry would look lovely, too. By Carey Jones and John D. McCarthy Updated May 19, Save FB Tweet More. All rights reserved.
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