Crème de Cassis: Difference between revisions
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Liqueur from Dijon, France first produced in 1841. Crème de cassis, also known as Cassis [[Liqueur]], is a sweet, dark red liqueur made from [[black currant]]s macerated in [[neutral spirit]]s or [[brandy]] for two months. Must contain 15% [[ABV|alcohol by volume]]. | Liqueur from Dijon, France first produced in 1841. Crème de cassis, also known as Cassis [[Liqueur]], is a sweet, dark red liqueur made from [[black currant]]s macerated in [[neutral spirit]]s or [[brandy]] for two months. Must contain 15% [[ABV|alcohol by volume]]. | ||
Several [[cocktails]] are made with crème de cassis, including the very popular wine cocktail, | Several [[cocktails]] are made with crème de cassis, including the very popular wine cocktail, kir. | ||
It may also be served as an after-dinner liqueur or as a frappé. | It may also be served as an after-dinner liqueur or as a frappé. | ||
Latest revision as of 22:48, 17 December 2022
From Wikipedia:
Liqueur from Dijon, France first produced in 1841. Crème de cassis, also known as Cassis Liqueur, is a sweet, dark red liqueur made from black currants macerated in neutral spirits or brandy for two months. Must contain 15% alcohol by volume.
Several cocktails are made with crème de cassis, including the very popular wine cocktail, kir.
It may also be served as an after-dinner liqueur or as a frappé.