Cocktail with Crème de Cassis (black currant liqueur)
You already know the Kir Royal? Then you will love this Cocktail with Crème de Cassis (black currant liqueur) a more refreshing and less alcoholic version to accompagny your summer evenings!
What is the Crème de Cassis?
The Crème de Cassis, contrary to what its name suggests, is not a cream but a blackcurrant-based liqueur. To bear the name of liqueur, it must contain a minimum of 15 % Vol. of alcohol. Its color is dark red.
Crème de Cassis is a specialty of the Burgundy region in France and is even protected by two AOC designations: Crème de Cassis de Bourgogne or Crème de Cassis de Dijon for the Dijon liqueur makers.
How to serve the Crème de Cassis?
The most famous way to serve crème de cassis is the Kir or Kir Royal. The Kir is a cocktail based on white wine, traditionally Bourgogne Aligoté and Crème de Cassis with a ratio of 1/3 crème de cassis and 2/3 white wine. For the Kir Royal, simply replace the white wine with Champagne.
Crème de Cassis can also be served alone or on ice as a digestive or aperitif.
This Cocktail with Crème de Cassis is a lighter version than the Kir Royal because I added a bit of sparkling water.
Recipe for Cocktail with Crème de Cassis (black currant liqueur)
For one serving, you need the following ingredients.
Ingredients
- 30 ml of Crème de Cassis
- 80 ml of Crémant de Bourgogne
- 50 ml of sparkling water
- Thyme in decoration
- Ice cubes
Preparation
Cool your glasses by rotating one ice cube in each glass. Remove the melted ice and add fresh ice.
Pour the Crème de Cassis, the Crémant de Bourgogne and the sparkling water. Stir well to allow the flavors to blend in. Finish with a sprig of thyme.
Note
Alcohol abuse is dangerous for your health, consume in moderation. Alcohol should not be consumed by pregnant women.
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Cocktail with Crème de Cassis (black currant liqueur)
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Ingredients
- 30 ml Crème de Cassis
- 80 ml Crémant de Bourgogne
- 50 ml sparkling water
- Thyme for decoration
- Ice cubes
Instructions
- Cool your glasses by rotating one ice cube in each glass. Remove the melted ice and add fresh ice.
- Pour the Crème de Cassis, the Crémant de Bourgogne and the sparkling water. Stir well to allow the flavors to blend in. Finish with a sprig of thyme.
