Jules Theuriet Creme de Cassis

Crème de Cassis de Dijon is produced exclusively from the famous “Noir de Bourgogne” variety of black currant. Macerated in alcohol for two months, the result is a deeply colored full flavoured aromatic juice. Creme de Cassis is perfect for creating cocktails, cooking or desert. Try it poured generously over a serving of French Vanilla ice cream.

Artisans such as Jules Theuriet still craft liqueurs in the fashion of their forebears.In fact, short using completely artificial means of coloring and flavoring, its hard to take shortcuts, as black currants aren’t the easiest to work with. If left on the bush past optimum maturity, the berries may lose as much as one-third their weight within 24 hours. If left unprocessed 24 hours after picking, they are completely oxidized. Importer notes

KIR ROYAL

1 part  Cassis 

4 parts Champagne 

DIRECTIONS 

Pour Cassis in a chilled flute, top with Champagne.

 El Diablo

1½ oz. reposado tequila

½ oz. crème de cassis

½ oz. fresh lime juice

2–3 oz. ginger beer

Tools: shaker, strainer, fine strainer

Glass: highball

Garnish: lime wedge and fresh blackberry or candied ginger (optional)

Combine all ingredients, except ginger beer, and shake. Fine-strain into an ice-filled Collins glass, top with ginger beer and garnish. Imbibe Magazine