Blackcurrant liqueur "Crème de Cassis"

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Creme de Cassis liqueur will appeal to connoisseurs of elite alcohol and lovers of sweets. It is of French origin, the fortress is about 20%. It is produced in wine bottles with a capacity of 0.7 liters. Produce liqueur based on blackcurrant berries. The drink has a rich and incredibly pleasant berry aroma and tart taste. Usually it is recommended to serve it with desserts or just pure with ice or lemon, but it can be served just like sweet table wine with various dishes for a romantic dinner.

This drink was often mentioned in the novels of Agatha Christie. This liqueur was very loved by Hercule Poirot, the character of her detectives, the most famous detective in the world. The name of the liquor comes from the pink perennial flowers of mallow "creme de cassis".

Tasting characteristics and gastronomic pairings

Attractive and rich purple-burgundy color of the liquor inspires and creates a special charmingly romantic mood. In its dense aroma, notes of ripe and juicy berries are felt.currants. The palate is dominated by rich berry tones with a long soft and not cloyingly sweet aftertaste of notes of natural blackcurrant and real honey.

This alcoholic drink is usually served neat or added to various cocktails.

Production

When preparing Creme de Cassis liqueur, Italian blackcurrants are used. In combination with diluted alcohol, it is aged, and then filtered and left to stand in large barrels to mature the liquor.

Creme de Cassis Cocktails

Red Rock Canyon Cocktail. To prepare this cocktail you will need the following ingredients:

• Cointreau orange liqueur chilled to +4-5 ºС in a volume of 7 ml;
• Creme de Cassis liqueur in the same quantity;
• peach brandy - 7-8 ml;
• 45ml vodka;
• 10-15 drops Campari bitter liqueur based on aromatic herbs and fruits;
• maraschino cocktail cherry - 1-2 pcs;
• one slice of orange.

All ingredients, except orange liqueur, are mixed in a shaker with ice and mixed thoroughly. Then strain into a tall glass with ice. Campari is poured on top and garnished with fruit.

Jolly Roger is an original cocktail with an unusual taste. The ingredients for its preparation are simple and affordable:

• 1 bar spoon of Creme de Cassis;
• as much peach or orange liqueur;
• champagne;
• a circle of lemon as decoration.

Two kinds of liqueurs are poured into a glass of champagne, and a circle of lemon is strung on its edge.

"Royal Kir". Preparation of this cocktail: 10 ml of Creme de Cassis blackcurrant liqueur is poured into a wine glass, then 100 ml of champagne (preferably dry) is topped up.

"Red Sin". To prepare such a cocktail with a tempting name, you will need:

• 35ml Blackcurrant Creme de Cassis;
• orange juice 15ml;
• any champagne (dry or red is more often used).

The method of making this cocktail is incredibly simple. You just need to mix the liquor and juice with ice cubes. And then pour into a glass of champagne cocktail. For decoration, you can hang a brush of some currant berries (white, black, red) or a circle of orange on the edge of the glass.

Jarola Creme de Cassis

This type of blackcurrant liqueur is sold in a 0.7 liter container and has a strength of 17%. It is made in Holland on the basis of natural blackcurrant juice. This liqueur has a sweetish taste, and berry shades give it a special richness. Liquor "Jarola Creme de Cassis" can be considered an excellent ingredient for various cocktails, and it can also be used in its pure form. One of the most popular cocktails that includes this liqueur in combination with champagne is Kim Royale.

The liqueur has a thick red color, a charming aroma of real blackcurrants and sweetconcentrated taste. It is served at a temperature of +19 °C.

Homemade liquor

This liqueur can be prepared at home. To get two liters of alcoholic drink you will need:

• one and a half kilograms of black currant;
• one and a half liters of vodka or 50% alcohol;
• no more than a kilogram of sugar.

Cooking method:

1. The berries are thoroughly washed, sorted out, and the stalks are removed. Parts of them are crushed with a blender or with a food processor at low speed. The bones after this procedure should remain intact. Crushed berries are poured into a large jar and filled with vodka. Infuse for at least one month in a cool and dark place.
2. After a month, the berries are squeezed with gauze. All alcoholized juice is completely filtered and driven through a cotton filter. Depending on the amount of liquid obtained, sugar is added. It usually takes about 200 grams of sugar per liter of alcoholized juice. The Crème de Cassis variant for cocktails is obtained by adding 45% sugar from the total volume of the drink.

When adding sugar, mix the juice in a blender at low speed for about 5 minutes. After its dissolution, the drink is bottled and corked. Bottles must be tightly closed. It must be remembered that natural liqueurs tend to oxidize very quickly (in about 2 months) and therefore lose their best qualities.