Crème de cassis liqueur

Crème de cassis is a sweet, dark red liqueur obtained from blackcurrants. It's a key ingredient in some cocktails and can also be served as an after-dinner liqueur or a frappé. As the history goes, it was developed in the Burgundy region of France during the 1800s.

It is 15% ABV, relatively low alcohol content, similar to most sweet liqueurs. Chambord, a French black raspberry liqueur, is a great substitute for crème de cassis. Main usees as a digestif, a drink after dinner, or in the ubiquitous apéritif, but it is often used as an alcoholic mixer to add to some white wine or champagne.

Crème de cassis liqueur is also great with

autumn

2 minutes

Kir

Kir is a popular French cocktail made with a measure of crème de cassis topped up with white wine. In France it is usually drunk as an apéritif before a meal or snack. There are also many variations of the kir, the most notable being the kir royale, which uses Champagne or Prosecco. There are other versions that use cider or different liqueurs as well.

stirred

3 minutes

French martini

The French martini was invented in the 1980s at one of Keith McNally's New York City bars. It next appeared on the drinks menu at McNally's Balthazar in SoHo in 1996. There are many variations to the French Martini. Some replace the vodka with gin, which offers a botanical twist to the cocktail.

highballs

4 minutes

Russian Spring Punch

The Russian Spring Punch is a highball cocktail made with vodka, Crème de cassis, sugar syrup, and lemon juice. The cocktail was created in the 1980s by Dick Bradsell. Basically a spiked Kir Royale over ice. It is named for the russian vodka, and the Tom Collins, which is a spring drink.