Crème de cassis is a sweet blackcurrant liqueur made from crushed blackcurrins soaked in alcohol with added sugar. It originates from France and typically has an alcohol by volume of 15%.
How it is made
Crème de cassis is produced by crushing blackcurrants and soaking them in alcohol, then adding sugar. This process creates a sweet liqueur with distinct blackcurrant flavor.
History
The modern version of crème de cassis first appeared in 1841, replacing blackcurrant ratafia. It has lower alcohol content and a sweeter taste than its predecessor. While not protected by a specific region of origin, it is most closely associated with Burgundy.
Types and styles
When blackcurrants are harvested near Dijon, the capital of Burgundy, the liqueur is labeled as 'Crème de cassis de Dijon'. The 'Crème de cassis de Bourgogne' designation, established in 2015, indicates ingredients from the broader Burgundy region outside of Dijon.
How it is served
Crème de cassis is used in cocktails including Russian Spring Punch, Chimayó Cocktail, Kir Royal, Vermouth Cassis, and Zoksel. It can also be served neat or with food.
Adapted from the Russian Wikipedia article Крем де кассис, available under CC BY-SA 4.0.