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One of my favourite drinks/treats is champagne..........or cava or prosecco etc etc. Basically you could say I'm a fan of sparkling white wine drinks and I'm not fussy about the origin or brand! But what really turns my favourite drink into something even more special is a splash of crème de cassis. For those of you who aren't familiar with it, to describe it in a nutshell would be to say that it is alcoholic blackcurrant cordial.
Cassis is a blackcurrant flavoured liqueur which can either be drunk on its own with ice and sipped slowly or more often than not is drunk with champagne or white wine. What I do is pour a small amount of cassis into the bottom of either a champagne flute (if I'm having champagne) or a wine glass (yep, if I'm having wine!) just the same as you would with a cordial being topped up with water. The champagne or wine is then poured on top of the cassis to make a lovely drink.
The cassis is a really rich vibrant purple colour and looks extremely vivid on its own in a glass, but when you add a clear drink to it, it makes a more subtle pale purple drink instead. It smells very strongly of blackcurrants and tastes lovely when mixed with another drink such as champagne or wine. The cocktail Kir Royale is basically a mix of crème de cassis and champagne and will feature on most cocktail lists in a bar.
It makes your drink a lot sweeter due to the addition of the fruity liqueur and really enhances the flavour of it. It can also be added to other cocktails as well if you want either a dark purple colour for the drink or you want the blackcurrant taste in your drink. It's quite versatile and will suit different occasions.
You can buy a 500ml bottle for £8 in Tescos which is a really good price, and they are similar prices in other liquor serving establishments.
Following a recent "Come Dine With Me" style dinner party competition we're having with some friends, I decided to buy a bottle of Creme De Cassis from Sainsburys, I believe Gabriel Boudier Dijon was the exact brand. Creme De Cassis is one of the ingredients to the excellent but simple Kir Royale cocktail - one part Creme De Cassis, four parts champagne. The drink went down really well when served with my opening nibbles and earned me some extra points!
The bottle cost around £10 for 50ml and I was rather left thinking "what do I do with it now?" after the party. For those of you that haven't tried it, its a little bit like a 20% proof alcoholic Ribena syrup and is a traditional French liqeur. Sampling it on its own is a little overpowering for me and it made me feel like my teeth were rotting!
Where Creme De Cassis really comes into its own is as a mixing drink. I've already mentioned the beautiful Kir Royale recipe which is a simple but effective twist on a glass of champers and is best set off with a blackberry or other piece of small fresh fruit to really give it a fancy look! The beauty of it though is that it can be mixed into virtually any white wine, whether fizzy or not, to give it a fruity edge and can make an unpleasant wine taste better. It can also be dropped into non-alcoholic drinks such as lemonade, just be careful how much you drink!
The manufacturers go further in recommending that it can be added to mineral water with ice to make, I'm guessing, an alcoholic Ribena type drink (just don't mix it up with the real thing and give it to the kids!) or can be poured neat over ice cream to create a sort of fruity alcoholic coulis.
Creme De Cassis is quite a versatile drink although I wouldn't recommned drinking it neat. Also, bear in mind that the bottle gets ridiculously sticky!
On my most recent trip down to my boyfriends house in Eastbourne, we were having dinner when his parents, who also own a home in France, uttered those magical words 'We need some drink with this!'. Luckily, having just returned from France, they has come back with several bottles of excellent sparkling wine, and we had a few glasses of this . Then, my boyfriends mum began rummaging in her booze cupboard for something to go with it, and produced an old, rather sticky, bottle of Crème de Cassis .
Now, I'd never seen this before - but accepted a little in my glass, topped up with the fizzy wine .To my delight, I now had fizzy Ribena, with my wine turning a rich purple in colour, and taking on a deep blackcurrant flavour . It also took on a bit more potency, what with the Crème de Cassis being 20% on it's own, in addition to the strength of the wine .
I decided to try a little on it's own, and I have to say, I found it a little overpowering . Rich and syrupy in texture, and a deep rich purple in colour, I found the blackcurrant flavour a little too strong when undiluted, and also very sweet . Very much like drinking neat blackcurrant squash, but with an alcoholic kick.
A 50cl bottle of this costs a little under £8 in my local supermarket, which I think is very reasonable, as not only can you dilute this with sparkling wine, but with pretty much any white wine, and even cider or lemonade for a refreshing blackcurrant flavour drink. I would recommend this, however I would recommend perhaps trying some in a pub before buying a whole bottle, as some may find the sweet blackcurrant flavour a little too sickly for their tastes .
An interesting addition to a glass of fizzy white though, making it into something altogether more interesting, and for that, four stars!
I first experienced crème de cassis when I was on holiday in France. It was a warm summers evening and we had been invited to supper with French friends. I was handed a glass of white wine mixed with crème de cassis and was struck by how pretty it looked as the blackcurrant liqueur mixed with the white wine. The drink was pure nectar and I have been hooked ever since!
What is crème de cassis?
Crème de cassis is a blackcurrant liqueur produced in Dijon, the capital of Burgundy. With an alcohol content of 20 % (40 %) proof it should be treated with respect especially if you mix it with white wine, as I like to! Crème de cassis is a beautiful deep purple colour and has a thick sweet syrupy consistency. The smell is of blackcurrants, as you would expect!
French monks first produced Crème de cassis in the 16 th century as a cure for snakebite, jaundice and wretchedness, well that was their excuse! It is now produced in France by a number of producers and with varying quality. I usually pay about £3.99 in France, which gets me a decent bottle. Crème de cassis is available in Sainsburys under their own label where it sells for £5.99 for 500 ml. Tesco also sells crème de cassis for the same price.
Other ways to enjoy crème de cassis.
Crème de cassis can be drunk alone as a liqueur but I find it far to sweet on its own. As well as mixing it with wine (¾ of a glass of wine to ¼ a glass of cassis) cassis can be mixed with champagne, lemonade or tonic water. Here is another one of my favourite ways to drink crème de cassis-
1 ½ oz vodka
1 ½ oz orange juice
½ oz cassis
Splash of lemon
Splash of grenadine
Ice and a slice of lemon
Pour the vodka, orange juice and lemon into a shaker half filled with ice and shake. Then pour into a glass with ice add the cassis and grenadine and enjoy it!
Crème de cassis like most alcohol is not a drink to enjoy if you are trying to loose weight. A 1 oz glass will give you 80 calories and 11 grams of carbohydrate. But after a few glasses you really wont care!
Mmmmmmmm... that just about sums it up. Well, mmmmm as long as you like Ribena that is, because if you don't I have to say that Crème de Cassis just will not do a lot for you. So, what is Crème de Cassis? Basically, a blackcurrant liqueur. It's smooth in taste, a wonderfully deep purple/red colour, and it has a syrup like consistency. It is quite deceptive on the senses - the alcoholic undertones usually present in drinks of an adult nature are masked by the delightfully fresh and fruity aroma that is somewhat similar to opening a jar of blackcurrant jam, and the taste is along the lines of Ribena in it's concentrated form. Averaging at around 20% alcohol by volume, (varies with brand-name) it's strength is a little more than a classy wine, four times as strong as the average beer, but about half the strength of mainline spirits. Without doubt in quantity it is a potent drink, but consumed as intended, as an occasional tipple in a sherry glass or other similar sized vessel, it will not result in you getting blind drunk. Crème de Cassis is a really handy addition to a drinks cabinet. Not only can it be sipped as an aperitif or after dinner drink, it can be mixed in a variety of ways to suit different occasions. It can be mixed with lemonade, soda or tonic water to make a light and refreshing 'long drink' in the summer, with white wine or champagne (Kir/Kir Royale) for special events, and it enhances a fruit punch well. It’s other use is in cocktails - with it's high density, Crème de Cassis can be used as the bottom layer in a Pousse-Cafe (layered cocktail), followed by 'lighter' ingredients such as fruit brandies or clear spirits. It's sweetness and syrupy form also make it an ideal ingredient for cooking. In it's original state it makes a great topping for ice-cream based desserts, and can be used an an alternative to sherry in a traditional sponge based
trifle. Or it can be gently heated and thickened with a little arrowroot to make a rich fruity sauce for a steamed sponge pud. Experiment for yourself, you can’t really go wrong. Crème de Cassis actually originates from 16th century France. Produced by monks as a cure for wretchedness, jaundice, and snakebites. Having never taken it for those ailments I can't comment on it's suitability for that purpose, but as a liqueur in it's own right, I highly recommend it. Keeping with tradition to this day, Crème de Cassis is still produced in France, near Dijon in the Burgundy district. It is made exclusively by a company called LEJAY-LAGOUTE (they have the rights to the names - Crème de Cassis and Kir/Kir Royale), although it is sold under the brand names of SISCA, Le Moine Légendaire, and in fact Sainsburys. The tell tale sign of the authentic product and the LEJAY-LAGOUTE connection is the bottle itself. A slightly flared round base with FRANCE and DIJON embossed in the glass, continued by a straight bottle with the words LEJAY-LAGOUTE embossed at the rounded top, pulled in to a tight neck, another flare with a blown glass ring, and then gently tapered up to the top of the bottle. The clear glass allows the warming liqueur to be marvelled at, although the real experience starts from the moment the cap is twisted off. At the retail price of just £5.99 for a 50cl bottle, Crème de Cassis is a good buy, and certainly worth having around. It's widely available in supermarkets and off licenses so you shouldn't have any problems finding it. (Recommended to be consumed within 6 months of opening and stored in a cool place.) Enjoy!
Although this drink is not among my favourite ones (MAY give you a some headache if you don't drink moderately), it's ofeten used for a Papaya desert recipe that I love -- and yet is so simple to do. Whenever I go Brazil, this desert is among my favourite orders in restaurants -- excellent for summer days. Here's how to do it: You need -------- 1. Creme de Casis 2. Vanilla icecream 3. Papaya How to do it ------------ Simple, get a liquidizer and put in the papaya and the ice cream. The quantity of papaya and icecream is oftern measured with the eye. Try to put more payaya than icecream, as you want to taste the papaya more than anything else. Liquidize the icecream and the papaya untill you get a creammy texture. Serve it in individuals desert bowls and put some creme de casis on the top of it. Enjoy
Cassis is the ideal drink for somebody who likes getting drunk while still drinking an enjoyable drink. Alone it is too thick to drink in large quantities but cassis is an excellent drink for mixing. It can be mixed with lemonade for a taste identical to that of Ribena and lemonade, or mix it with white wine or something similar for a slightly stronger yet equally enjoyable taste. I would recommend cassis to male and female alike as well as all ages, I enjoy it before going out on a weekend but my friends Gran also drinks it in pubs. An enjoyable taste all round.
Cassis is the generic term for a French Liqueur produced mainly in the Burgundy region and is made by combining sugar and blackcurrants soaked in eau de vie or pure alcohol. Crème de Cassis is a blood-red, sweet, blackcurrant-flavored liqueur, and is an ingredient of kir, an apéritif. The modern version of the drink first appeared in the Burgundy region in 1841, displacing Ratafia de Cassis from prior centuries. It is made from blackcurrants crushed into refined alcohol, with sugar subsequently added. While Crème de Cassis is a specialty of Burgundy it is made in other cities of France, as well as in Luxembourg and Quebec.