Homemade Creme De Cassis
This Homemade Creme de Cassis recipe will make a homemade liqueur that you can use in cocktails, add to wine or champagne or just drink on its own. All you need are black currants, vodka, and sugar. Its sweet, dark, delicious, and easy to make!
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Most of you know I love to grow as many things as I can every year. When we moved into our house a few years ago I planted a black currant and white currant bush. We finally got a decent crop after a few years other than the occasional handful. I was so excited of course I posted a photo of my beautiful black currants. One of my good friends saw the photo and immediately said: you should make homemade creme de cassis. To sum it up, after a quick head smack, I thought to myself: Of course I should!!
Creme De Cassis Cocktail
With a creme de cassis cocktail, you mix up this creamy, sweet and sexy drink thats full of fruit, vanilla, and a touch of chocolate.
It does have a lot of fruit and vanilla, but it also has chocolate and the fruit that makes it creamy. The cocktail is made with a blender and a half-gallon pitcher, so you have to mix everything up carefully. Its all well and good, but Id prefer a standard cocktail or a more elaborate drink with a fancy name.
And speaking of names, if youre going to name a drink, why not a creme de cassis? It just has the right amount of fruit and vanilla and chocolate.
The cocktail is named after a liqueur from Crete, and it looks like a beautiful one to me. Its not quite as rich as a drink like a latte but the name makes up for it.
The name of this drink is a reference to the fruit-infused liqueur made by Greek legend Demeter. It was one of the most important things in ancient Greek and Roman mythology and is believed to have been the inspiration for the modern-day cocktail.
The drink is, as the name implies, made with fruit syrup, fruit juice, and a little vanilla and chocolate. I like the combination of the fruit flavor with the vanilla and chocolate and think the fruit is pretty nice as a base. I cant really tell if the fruit was the inspiration for the name or the name is just a fun marketing gimmick for the drinks maker.
What Type Of Alcohol Should I Use
Vodka is best alcohol to use because it has a neutral taste and can pick up other flavors very well. That being said, dont use a flavored vodka or a vodka with a lot of botanicals. Dont use an expensive vodka. Certainly, if you go cheap, you will taste it. In other words, the middle of the road is best. I used Titos Vodka which runs under $20/bottle.
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Crme De Cassis Recipe
An easy crème de cassis recipe that might come in handy if you happen to have a black currant bush in your garden. Or if you happen to know anyone who has one.
Flavorful black currants mixed with sugar and soaked in strong spirit for about two weeks. And the result? An aromatic black currant liqueur, perfect for making cocktails or for enjoying as it is.
Not to mention that you can add some of it to savory sauces, desserts or cakes.
And if you do happen to have black currants in your garden, you could try this black currant jam.
How To Use Cassis
- My favorite mixture is cold white wine with a small shot of crème de cassis.
- Sparkling wine with a shot of cassis.
- 1:1 vodka and apple juice + a shot of cassis.
- 1:1:1 bourbon, cassis, and freshly squeezed lemon juice.
Salad dressings:
- Try it in this amazing Prawn Salad.
- Or add just a touch to any other salad dressings.
- You can make a savory sauce for serving with duck or goose breasts.
Desserts:
- Or try these dessert pears.
More preserved drinks:
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How To Make Creme De Cassis
How To Make A El Diablo
For a drink named El Diablo, this tiki-inspired tipple is anything but malo.
The scarlet highball contains an unexpected combination of blackcurrant liqueur, fiery ginger beer, and blanco tequila. Originally, the Mexican El Diablo, the drink first popped up in the 1940s and is credited to the legendary bartender Trader Vic.
El Diablo later appeared in his 1946 recipe book, Trader Vics Book of Food and Drink, but wasnt widely appreciated until it landed on the menu at Vics restaurant, Señor Pico, in the 1960s. In this recipe as with all cocktails balance is key. A heavy-handed pour of ginger beer can drown out the fruity profile of crème de cassis and even the vegetal notes of tequila. A well-executed version of El Diablo resembles a tequila-based Moscow Mule with a fruity twist.
There are two different methods for preparing the drink: layering or shaking. In the former, the tequila, lime juice, and ginger beer are poured into the highball before floating the crème de cassis on top. Swirls of the thick liqueur provide an aesthetically pleasing highball, but shaking the cocktail helps to thoroughly combine ingredients. Its then strained into an iced-filled glass and topped with the bubbly mixer.
A chilled Collins or standard highball glass is the ideal serving vessel. Additional garnishes, such as skewered cherries or candied ginger, can provide a surprisingly sweet touch to the drink.
Follow the recipe below to learn how to mix up your own El Diablo.
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What Is The Crme De Cassis
The Crème de Cassis, contrary to what its name suggests, is not a cream but a blackcurrant-based liqueur. To bear the name of liqueur, it must contain a minimum of 15 % Vol. of alcohol. Its color is dark red.
Crème de Cassis is a specialty of the Burgundy region in France and is even protected by two AOC designations: Crème de Cassis de Bourgogne or Crème de Cassis de Dijon for the Dijon liqueur makers.
What Does Creme De Cassis Taste Like
Crème de cassis is sweet, with a rich, dark berry flavor, with a fragrant, lush and fruity aroma. Its popularly mixed with white wine in a Kir or champagne in a Kir Royale, or drink it straight or on the rocks as an aperitif or digestif.
What ABV is crème de cassis? It is 15% ABV , 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. Crème de mure, a blackberry liqueur, also works: it has an even stronger, more developed berry flavor.
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Crme De Cassis Aviation Cocktail
Sometimes a glass of wine just doesnt cut it at the end of a long hard day. Channel your inner F. Scott Fitzgerald and shake up our Crème de Cassis aviation cocktail instead.
This smooth boozy cocktail is a take on a well-known classic known as the Aviation. Though Crème de Violette is French in origin, the cocktail itself dates back to a 20th-century German bartender, called Hugo Ensslin, in New York City. The Aviation cocktail is traditionally made from Gin, maraschino liqueur, Crème de Violette liqueur, and lemon juice.
We combine Gin with Crème de Cassis and lime juice. Additionally, we add Elderflower liqueur and lavender bitters for that beautiful fragrance, and finally, rosemary simple syrup. It is absolutely divine and utterly refreshing!
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Another Method Of Making Rosemary Simple Syrup
Instead of steeping rosemary in store-bought simple syrup, you may also combine equal parts sugar and water and 1-2 rosemary sprigs in a saucepan on the stovetop at high heat. Allow the mixture to boil and the sugar to dissolve. Once the mixture boils, cook for 1 minute. Remove the saucepan from heat and allow to cool for 30 minutes. Pour syrup into a jar and allow it to cool and develop in flavor, at room temperature, for 1-2 days.
How To Make The Best Kir Royale
A Kir Royale should not be very sweet. We use dry sparkling wine and let the Crème de Cassis sweeten the drink ever so slightly.
Look for a moderately priced Champagne or dry sparkling wine. We usually will spend $15 to $20. The most classic option is to use Champagne, but an American sparking wine can work in its place if you are having trouble finding something appropriate. A Cava from Spain or dry Prosecco from Italy are good options, as well.
Crème de Cassis is a liqueur made with blackcurrant. It is quite sweet, but really very delicious. We only add a little to each glass 2 to 3 teaspoons will do it. Substitutes for Crème de Cassis are Crème de Framboise , Chambord or even Crème de Pêche .
To make a perfect Kir Royale, add the liqueur first then fill the glass with the Champagne or sparkling wine. This way, the drink mixes while you pour.
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What Is Crme De Cassis Liqueur
Crème de Cassis is a dark red liquor derived from blackcurrants. Its production began 150 years ago in Burgandy, France. It can be served as a digestif over ice, after a large meal, or mixed into cocktails such as the Kir Royale.
In the early 19th century, production moved to other parts of the world, including the United States, where blackcurrants were also harvested. However, due to their potential threat to the timber industry, the production of blackcurrants abruptly halted in the early 1900s.
A solution was discovered in the 1960s, which resulted in lifting the bans on blackcurrant production. Once the bans were repealed, state by state, the drinks popularity was revived in the United States. Want to learn more about the history of Crème de Cassis? Check out this article.
How To Serve The Crme De Cassis
The most famous way to serve crème de cassis is the Kir or Kir Royal. The Kir is a cocktail based on white wine, traditionally Bourgogne Aligoté and Crème de Cassis with a ratio of 1/3 crème de cassis and 2/3 white wine. For the Kir Royal, simply replace the white wine with Champagne.
Crème de Cassis can also be served alone or on ice as a digestive or aperitif.
This Cocktail with Crème de Cassis is a lighter version than the Kir Royal because I added a bit of sparkling water.
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Creme De Cassis Cocktail Recipe
- ½ oz. Creme de Casis
- ½ oz. fresh lemon juice
- ½ oz. fresh grapefruit juice
Torch A Sprig Of Rosemary For Garnish
For the garnish, consider running a lit kitchen torch over the needles of a rosemary sprig. When it begins to smoke and burn, remove it from the flame, and stir one sprig into each drink. This technique will add an enhanced rosemary aroma to the cocktail.
- 1/4oz.Crème de Cassis liqueur
- 1/2oz.Elderflower liquer
1. Prepare the Simple Syrup
- Pour simple syrup into a jar.
- Add rosemary needles to the jar.
- For best results, seal and allow the jar to sit at room temperature for 1-2 days to infuse the syrup with rosemary flavors.
2. Juice the Fruit
- Juice the limes. Set aside.
3. Mix the Cocktail
- Combine Hendricks Gin, Crème de Cassis liqueur, Elderflower Liqueur, lime juice, rosemary simple syrup, and lavender bitters into a cocktail shaker.
- Add ice and shake well.
4. Serve the Cocktail
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What Is Creme De Cassis
Crème de cassis is a dark, sweet French liqueur made black currants. It was invented in 1841 in the city of Dijon in the region of Burgundy, France, and is still produced there today. Its most famous for its use in the popular Kir Royale and Kir cocktails.
The black currant, aka blackcurrant or cassis, is the berry of a shrub thats native to central and Northern Europe. It has a sweet tart flavor and is grown in countries like France, Norway, Poland, Latvia, and New Zealand.
French creme de cassis bottles label the region where the blackcurrants were grown. Bottles labeled Crème de Cassis de Dijon contain black currants grown in the city of Dijon, whereas the term Cassis de Bourgogne have black currants for the surrounding Burgundy region.
Know Your Cocktails: Crme De Cassis And How To Use It
A Kir Royale made with Gabriel Boudier crème de cassis. The company is the last family-owned producer in Dijon.
Kir. Executive Sunrise. El Diablo. Dont worry if youre not familiar with these cocktails. Youd have to be a serious cocktail nerd to know all three. Its time to change that though lets talk about Crème de Cassis, a key ingredient needed to create each of these drinks.
Crème de cassis is a French liqueur that is made of black currants. These small, vibrant berries arent prevalent in the United States but are beloved in Europe. Many are grown in the Burgundy region of France and have a strong tart flavor. The black currants are macerated to make the liqueur but the additional sugar serves more to draw out the juice and give the result a big, round mouthfeel rather than to make it cloyingly sweet.
So why arent Americans familiar with crème de cassis? In the early 1900s, Americans actually grew thousands of acres of black currants. It was discovered that the berry spread a European fungus called blister rust that killed white pine trees. Since these pines were the backbone of the timber industry, the United States government banned black currants.
Europe wasnt immune to the fungus, but didnt grow nearly as many white pine trees, so the damage was limited. Today, over 99-percent of all currants are grown in Europe. The United States lifted the ban in 1966 but states didnt begin growing the berry for another 40 years.
via Wikimedia Commons.
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