3 Reasons You Should Be Using Crème de Cassis Right Now
The existence of some terrible, excessively sweet, and flavorless fruit liqueurs is the primary reason why fruit liqueurs have recently gained a negative reputation. But crème de cassis is a noteworthy exception. Its deep, multi-layered dark-berry flavor, which was first produced in Burgundy more than 150 years ago, is balanced by the tartness and tannins that you might anticipate from blackberries. It is made from macerated black currants.
Cassis can be so sweet that it is easy to go overboard. When used sparingly, though, it can add rounded fruit flavors to a range of cocktails, from simple sparklers to complex whiskey blends. These are our top three, and they all only require a few basic liquors and crème de cassis.
It is clear why this cocktail is regarded as the quintessential cassis. A small amount of the liqueur adds a subtle fruity flavor and a beautiful purple stain to sparkling wine, which is always more sophisticated than a mimosa. Feel free to adjust the ratios if you would like, but we like to use a little cassis to keep things drier.
Guidelines: Pour about five ounces of sparkling wine into a Champagne flute, then add a quarter of an ounce of cassis. Add a lemon twist as a garnish.
This classic strikes a balance between the sharpness of tequila and lime, the distinct spice of ginger beer, and the sweet cassis. Fresh muddled ginger could be used in a cocktail bar. On the other hand, ginger beer is an easier choice for domestic consumption. The flavor is still intense and spicy.
Directions: Pour 1 1/2 ounces of silver tequila (we love Don Julio here), 3/4 ounce of fresh lime juice, 1/2 ounce of cassis, and 1/4 ounce of simple syrup (equal parts sugar and water) into an ice-filled cocktail shaker. After shaking everything up, strain it all into a glass with fresh ice. Add two ounces of ginger beer last. As a garnish, add a lime wheel.
Combining Scotch, cassis, and egg white may seem unusual at first, but trust me—it’s all about the texture. The egg white gives the cocktail a luxurious, creamy mouthfeel that beautifully showcases the flavors. The rich Scotch enhances the dark fruitiness of the cassis, resulting in a sophisticated drink that's subtly fruity and visually stunning with its deep purple hue.
If you're looking for a Scotch recommendation, Cutty Sark Prohibition is a great choice. Its chocolatey notes harmonize perfectly with the dark currants of cassis.
Instructions:- In a mixing glass without ice, combine:
- 2 ounces of Scotch
- 1 ounce of fresh lemon juice
- ¾ ounce of cassis
- ½ ounce of simple syrup (equal parts sugar and water)
- A dash of orange bitters (if you have them)
- Carefully add the white of one egg, ensuring no yolk gets in.
- This is your "dry shake." Shake vigorously for about 30 seconds until the shaker feels nearly ready to burst. This step aerates the egg white.
- Next, add ice and shake again—this is your "wet shake."
- Strain the mixture into a wine glass.
- For garnish, sprinkle some dark fruit on top—brandied cherries work beautifully, but a blackberry would be lovely too.
Enjoy this unique, elegant cocktail!
