Nearly 16 million litres of crème de cassis are produced in France each year, where it is widely consumed and also exported
France is a country with a deep winemaking tradition and is also the birthplace of Cognac and Armagnac. Yet one of its lesser-known drinks for the general public, while highly traditional in France, is crème de cassis, whose main raw ingredient is blackcurrant.
An essential component in the popular Kir and Kir Royale cocktails, this dark, elegant liqueur is made by infusing a neutral grain spirit with crushed blackcurrants. The result is a tart berry flavour and a rich, earthy profile, with a hint of spice.
Very traditional in France, this distinctive liqueur is based mainly on blackcurrants.
The modern version of the drink first appeared in 1841, when it replaced “ratafia de cassis”, which had been produced in previous centuries. Although it is a speciality of Burgundy, it is also made in Anjou, England, Luxembourg, Alberta, Quebec and Tasmania.
Subject to local appellation laws
Its quality depends on the variety of fruit used, the berry content and the production process. If it carries the label “Crème de Cassis de Dijon”, the berries from the commune of Dijon are guaranteed.
Like many French wines and liqueurs, crème de cassis is subject to local appellation laws.
Bottles labelled Crème de Cassis de Dijon contain only blackcurrants grown in Dijon, while Cassis de Bourgogne uses currants grown in the wider Burgundy region.
The legislation states that the liqueur must have a minimum alcoholic strength of 15 percent ABV and contain at least 400 grams of sugar per litre.
Nearly 16 million litres (4.2 million US gallons) of crème de cassis are produced annually in France. It is consumed mainly in France, but is also exported.
Brands to try
Classic French crème de cassis brands worth trying include Briottet, Giffard, Gabriel Boudier Dijon and Lejay. Each continues to produce the liqueur without additional additives or colourings. At Licorea, we also offer Crème de Cassis Peureux.
In the United States, producers such as Tuthilltown Spirits and Clear Creek Distillery are leading a small domestic revival.
Crème de cassis-based cocktails
To make a Kir, a classic aperitif popularised by French Resistance war hero Felix Kir, mix crème de cassis with still white wine (traditionally Aligoté, a wine made from Burgundy’s other white grape variety).
The Kir Royale swaps in sparkling white wine for a more luxurious version. Meanwhile, when mixed with dry red wines, the cocktail is known as a Cardinal.
In El Diablo, the sweetness of crème de cassis balances the spicy lift of ginger ale, while in the Arnaud Martini, the colourful liqueur adds a vibrant blackcurrant twist to the classic mix of gin and dry vermouth.
El Diablo recipe
Ingredients
- 2 ounces reposado tequila
- ¾ ounce crème de cassis
- 1 ounce lime juice
- Ginger ale to top
Instructions
- Shake the tequila, crème de cassis and lime juice with ice. Strain into a glass filled with ice.
- Top with ginger ale.
Arnaud Martini recipe
Ingredients
- 1 ounce dry gin
- 1 ounce dry vermouth
- 1 ounce crème de cassis
Instructions
- Stir all the ingredients with ice.
- Strain into a chilled Martini glass.