This is the lovely sirop that goes into a kir (with white wine), a kir royale (with champagne) or a communard (with red wine). It is also wonderful as an apertif or to pour over ice cream or use as a syrup with various desserts. It takes 4 to 6 months(not included in preparation time), but little effort, and the result far exceeds what you can buy at the liquor store. The serving size is a guess.
CURRANTS Not to be confused with dried currants (which are tiny raisins made from Zante grapes), these dainty berries deliver a big, tart taste. Black currants, called cassis in French, are used to make crème de cassis liqueur. Discover how to pick, prep & cook with at: http://www.realsimple.com/food-recipes/ingredients-guide/currants-00100000062658/index.html
ounce Black Vodka (like Blavod) • ounce Fig Vodka (like Figenza) • 1 ounces Creme de Cassis • Dash of Dry Vermouth Combine with ice in a martini shaker. Shake to mix and strain into a cold martini glass. Garnish with a split black fig. Makes one cocktail.
24 Traditional Brazilian Foods You Need To Eat Right Now
What is it: Papaya blended with vanilla ice cream. Pro tip: Top with some créme de cassis.Tastes like: Papaya ice cream with a sweet liqueur drizzled on top.Conclusion: You should start topping all your ice cream with a sweet liqueur. Get a recipe here.