Crème de cassis most commonly used as a digestif, a drink after dinner, or in the ubiquitous apéritif, but it is often used as an alcoholic mixer to add to some white wine or champagne. Crème de cassis and white wine are called a Kir and crème de cassis and champagne are called a Kir Royale. Our post about sole veronique.
It's commonly served before a meal or snack as an apéritif. The most common cassis cocktail is the Kir. The Kir is simply a half-ounce of crème de cassis with a glass of dry white wine. Pour the crème de cassis in first, top with wine, and sip away on a blisteringly hot Texas day. Also check: creme de cassis liqueur.
Crème de Cassis a very versatile drink. It can be served straight up as a sweet after dinner drink, in which case it is best served at room temperature. However, if a cold drink is preferred it is also delicious served chilled over crushed ice. There also many drinkers who enjoy the liqueur served with coffee.
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The alcohol content should be between 15 and 20 percent. Shelf Life. An unopened bottle could last many years as long as it is stored in a cool dry place. Once opened you should finish fruit liqueur within a few months and store it in a cool location. Also check: butter oil.
The FragranceBeautiful, sophisticated Cassis combines notes of fruity blackberries and blackcurrants with a relaxing woody base of cedar, clove and patchouli.
Agatha Christie: Hercule Poirot: Crème de menthePoirot treats his petites cellules grises to a glass of crème de menthe or syrop de cassis from time to time (not to mention the interminable bottles of Champagne with lunch and dinner).
Creme de Cassis liqueur will go bad quicker due to the huge amount of Vitamin C in the blackcurrants. You will want to store an opened bottle in the refrigerator and decant into a smaller container when needed to prevent oxidation. An unopened bottle could last many years as long as it is stored in a cool dry place. Good to know: currant jam.
Like many French wines and spirits, crème de cassis subject to local appellation laws. Legislation dictates that the liqueur must have a minimum alcoholic content of 15 percent ABV, and contain at least 400 grams of sugar per liter.
Substitute for Creme de cassis1 tablespoon black currant syrup (no alcohol but sweeter) OR - 1 tablespoon raspberry liqueur such as Chambord.
Chambord is a branded French liqueur made with raspberries, blackberries and blackcurrants. Crème de cassis made with blackcurrants. It's dark, thick, syrupy and sweet. It will make your Kir Royales more intensely pink and sweet (similar to a Cosmopolitan on both accounts).
Kir is a popular French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine. In France it is usually drunk as an apéritif before a meal or snack. We also wrote shrimp boil.
(Storage advice : Keep your Creme de Cassis de Dijon in the refrigerator after opening. It will retain all its colour and flavour for at least 4 months. Also check: creme de cassis made from.
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Tarter than traditional cassis, our Dry Cassis delivers the classic juicy punch of ripe blackcurrants with around half the sugar content of the French original. This balanced by an acidity that brings a refreshing zing to all things bubbly. Perfect for Kir Royals, Kir Biers, Kir Normands & punch.
Base spirits like vodka, gin, and whiskey—once you start making cocktails, you'll start using phrases like ~base spirits~ too— don't have to be refrigerated, but anything wine-based will oxidize and go rancid at room temperature.
Manufacturers of cream liqueurs point to the effective preservative qualities of alcohol as the reason that refrigeration is not required. Baileys™ guarantees it's product for 2 years from the date of manufacture, opened or unopened, and suggests a storage temperature range of 0-25?Celsius.
Both are decidedly refreshing without being particularly sweet. It's easy to assume that Campari and Aperol, the two Italian aperitifs that define the cocktails, which today are both owned by Gruppo Campari, are interchangeable.
The growing and importation of currants were banned in New York and other parts of the United States for more than half a century because they were thought to help spread a fungus that threatened the timber industry.