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Creme de Cassis (Crème de cassis) is a dark red blackcurrant liqueur with a strength of about 15%, produced mainly in France, but exported all over the world. Despite belonging to sweet alcohol, the drink has a balanced tart-tannin taste without cloying. It is famous for its rich fruity aroma and rich bouquet with delicate sourness, but is still not well known in the market: this product can only be found in a well-equipped bar, only sophisticated connoisseurs of alcohol have heard of it.
History
The modern version of the drink appeared in 1841, before it blackcurrant ratafia was popular in France – that is, a sweetened berry tincture with a strength of 35-40%. We owe the appearance of liquor to the wine-growing region of Burgundy, but it is also produced in the French province of Anjou, England, Luxembourg, Tasmania and Canada.
The best is Cassis de Dijon (Crème de Cassis de Dijon), this brand is protected geographically and guarantees that the drink is made exclusively from local raw materials and meets the established standards for the mass fraction of berries, the percentage of sugar and strength.
Immediately after the invention, the liquor quickly spread throughout Europe and reached America. But in the early 1900s, blackcurrant was banned in the United States: this plant is a carrier of a dangerous fungal disease that could affect the country’s timber industry. Of course, imports from France survived, but it was just a trickle, and in the United States, the production of liquor became impossible, and its popularity plummeted. Only in 1966, the cultivation of blackcurrant was legalized, and the country’s own small production of the drink appeared.
Technology of preparation
Blackcurrant liqueur is produced by maceration, that is, the berries are soaked and infused in alcohol at room temperature for 8-10 weeks. Additional ingredients (such as spices or other fruits), the amount of sugar and other details are at the discretion of each manufacturer.
How to drink Creme de Cassis
A glass of Crème de Cassis liqueur is often passed “on the road” after a hearty dinner as a kind of dessert, in addition, it is part of cocktails or you can make an ice frappe based on it. Also, the drink copes well with the role of an aperitif, sometimes it is served simply with soda (proportions to taste), dark beer or dry cider.
Cocktails with Creme de Cassis
- Kir. Pour a part of blackcurrant liqueur into a wine glass, add 6 parts of white wine. If you replace still wine with sparkling wine (champagne in the classic recipe), you get a Kir Royal cocktail.
- El Diablo. Pour 2 part Crème de Cassis and freshly squeezed lime juice and XNUMX parts tequila into an ice-filled highball glass, stir and garnish with a lime wedge.
- Arnaud. Mix equal parts Creme de Cassis, gin and dry vermouth, pour into a chilled cocktail glass, garnish with a red berry skewer and a sprig of basil.
Famous brands
The inventor of the Crème de cassis liquor is the Burgundian manufacturer Lejay. Also on the market you can find blackcurrant liqueur of the following brands: Briottet, Giffard, Clear Creek, Mathilde, etc.