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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]
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 ...
A coffee liqueur is a caffeinated alcoholic drink with a coffee flavour. Bottles of Sombai Anise & Coffee rice liqueur Midnight Espresso coffee liqueur. Allen's Coffee Brandy; Amaro 1716 Café du Soir; Black Canyon Distillery, Richardo's Decaf Coffee Liqueur [citation needed] Café Rica – a Costa Rican coffee liqueur [2]
Macerated blackcurrants are also the primary ingredient in the apéritif, crème de cassis, [44] which in turn is added to white wine to produce a Kir or to champagne to make a Kir Royal. 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 ...
In small pot over medium heat, place currants with just enough water to cover, bring to boil and simmer 5 minutes to soften and plump. Drain well and add to bowl with plums. Add nutmeg and salt, and stir. Add maple syrup and teff flour and stir until plums are evenly coated and ingredients are combined.
A crème liqueur is a liqueur that has a great deal of additional sugar added to the point that it has a near-syrup consistency. Unlike cream liqueurs, crème liqueurs include no cream in their ingredients. [1] "Crème" in this case refers to the consistency.
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. Originally made with Bourgogne Aligoté , [ 1 ] a Burgundy white wine , today it is made with various white wines throughout France, according to the region and ...
Preheat oven to 350°F. Preparing the filling: Leaving skins on, halve plums, remove and discard pits and slice into thin wedges (about 1⁄4 inch thick). Place in large mixing bowl and set aside ...