Sweet blackcurrant liqueur.
History
Crème de cassis was made in Dijon from blackcurrants in 1841 by Auguste-Denis Lagoute. It is used in the Kir, made with Burgundy white wine, named after Mayor Félix Kir.
Why it exists
Blackcurrants from Burgundy yield an intense berry cordial.
Ingredients
- Blackcurrants
- Sugar
- Neutral spirit
- Water
How it's made
- Crushed blackcurrants are macerated in alcohol for 2-3 months
- Liquid is filtered
- Sugar is added
- Bottled at 15-20%
how to enjoy it
Serve & enjoy
Kir: with white wine. Kir Royale: with Champagne.
For readers of legal drinking age. Please drink responsibly.
Ratings & notes
Loading…