Creme De Cassis Resepti?

Creme De Cassis Resepti

What is crème de Cassis liqueur?

Черносмородиновый ликёр / Crème de cassis в домашних условиях

Crème de cassis

Crème de cassis bottled at 15% ABV,
Type Liqueur
Country of origin France (Burgundy)
Introduced 1841
Alcohol by volume 25%
Colour Dark red
Flavour Sweet
Ingredients Blackcurrant

Crème de cassis ( French pronunciation: ​ ) (also known as Cassis liqueur) is a sweet, dark red liqueur made from blackcurrants, Several cocktails are made with crème de cassis, including the popular wine cocktail, kir, It may also be served as an after-dinner liqueur or as a frappé,
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What to drink with crème de cassis?

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 is made from blackcurrants that are crushed and soaked in alcohol, with sugar subsequently added.
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Where is crème de Cassis made?

Origin and production – The modern version of the beverage first appeared in 1841, when it displaced ” ratafia de cassis “, which had been produced in prior centuries. While crème de cassis is a specialty of Burgundy, it is also made in Anjou, England, Luxembourg, Alberta, Quebec, Vermont and Tasmania,

  • The quality of crème de cassis depends upon the variety of fruit used, the content of the berries, and the production process.
  • If it is labelled “Crème de Cassis de Dijon “, one is guaranteed berries from the commune of Dijon.
  • In 1979, Germany attempted to restrict the import based on the alcohol content being too low.
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The Europe Court of Justice found this to be a breach of trade, in Rewe-Zentral AG v Bundesmonopolverwaltung für Branntwein, In 2015, the new protected geographical indication (PGI) “Crème de Cassis de Bourgogne” was approved. Promoted by a syndicate of fruit producers and liqueurs companies from Burgundy, this “Crème de Cassis de Bourgogne” guarantees the Burgundian origin and the minimum quantity of berries used in its production, essentially the variety Noir de Bourgogne.
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How do you make Creme de cassis with vodka?

directions –

  • Combine the currants and red wine in a ceramic or glass bowl, and leave for at least 24 and up to 48 hours.
  • Purée the mixture in a food processor or blender, and then strain it through a cheesecloth-lined sieve into a large saucepan.
  • For every cup of liquid, add 1 cup of sugar.
  • Heat gently, stirring frequently, until the sugar has dissolved.
  • Do not let the liquid come to a simmer, as you don’t want to boil off the alcohol. Then leave at the lowest heat for an hour or more, stirring occasionally, until the liquid has reduced a little and become slightly syrupy.
  • Allow to cool.
  • Mix together 1 part vodka or brandy with 3 parts of the cooled blackcurrant-wine syrup, and funnel into clean, dry bottles. Store in a cool place for at least 2 weeks before drinking.
  • Use whenever a recipe/cocktail calls for creme de cassis.

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