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Crème de cassis (French pronunciation: [kʁɛm də kasis]) (also known as Cassis liqueur) is a sweet, dark red liqueur made from blackcurrants. [1]Several cocktails are made with crème de cassis, notably the popular wine cocktail kir [2] and its sparkling variant, the kir royal. [3]
A snakebite is an alcoholic drink made with equal parts lager and cider. [1] If a dash of blackcurrant cordial is added, it is known as a "Diesel" or a "Snakebite and Black". It was first popularised in the UK in the 1980s. [citation needed]
The recipe for this drink is mentioned on the pages of Zinovia Klinovetska's book "Foods and Drinks in Ukraine" (1913): [1] "Take blackcurrant (not redcurrant) buds, fill 1/2 of a jar with them and pour completely with good horilka. Tie the jar with a clean cloth and place it in the sun: the infusion must be aged for not more than six weeks ...
The traditional recipe was created in 1752 by Abraham Kunze [], an apothecary living in Riga. [6] In 1762, Kunze published an advertisement for the balsam in the December 23rd issue of the Rigische Anzeigen [] newspaper, describing its purported healing properties and instructions for use and offering it in flasks, cruses and bottles of an unspecified volume sealed with wax with his initials ...
The Kir is a French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine. In France it is usually drunk as an apéritif before a meal or snack. It was originally made with Bourgogne Aligoté , [ 1 ] a white wine of Burgundy , but today various white wines are used throughout France, according to the ...
In the UK, a blackcurrant squash may be mixed with beer or alcoholic cider to make drinks including "cider and black", [45] "lager and black", or "snakebite and black". [46] In Russia, blackcurrant leaves may be used for flavoring tea or preserves, such as salted cucumbers, and berries for home
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