creme de cassis

Crème de Cassis recipe, a French black currant liqueur, sweet and full of flavor. Perfect for making cocktails.

Crème de Cassis Recipe (Black Currant Liqueur)

kg/ 2.2 lbs black currants

liter/ 4 ¼ cups Vodka (Note)

vanilla pod (or ½ teaspoon vanilla extract)

500 g/ 1.1 lbs rock sugar

Wash and thoroughly drain the black currants. Remove...

Wash and thoroughly drain the black currants. Remove the stems.

Place them in a large jar and add...

Place them in a large jar and add the alcohol, split vanilla pod (or vanilla extract), and rock sugar. Close the jar tightly and place it in a dark place. Leave it there for two weeks.

Strain and fill it in sterilized bottles.

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Bubbly, citrus-forward and refreshing, the Vermouth Royale is just as lovely served in the dead of winter as it is poolside during the summer. If you don’t have a muddler, the business end of a wooden spoon or tapered rolling pin work just as well. Since crème de cassis can quickly skew a cocktail saccharine, the Vermouth Royale starts with a half-ounce. That said, if your preference for sweetness skews a touch higher, feel free to use up to three-quarters of an ounce of crème de cassis.

Vermouth Royale

lime,

(3-inch) lemon peels

sugar

Very small pinch of flaky sea salt

dry vermouth

crème de cassis

sparkling wine

Add the lime wedges, one of the lemon peels, sugar and salt to the bottom of a cocktail shaker. Use a muddler (or the end of a wooden spoon) to lightly smash and release the lime’s juices and the lemon’s oils and to dissolve the sugar and salt.

Add the vermouth and crème de cassis, and fill the shaker with ice. Cover and shake until very cold, then strain into a Collins glass filled with ice. Top with sparkling wine and garnish with the second lemon peel.

Bright, bubbly and refreshing to drink, the El Diablo combines tequila with rich, sweetly acidic crème de cassis, fresh lime juice and sharply spiced ginger beer. To ensure a balanced cocktail, use a ginger beer with a low sugar content rather than a more sugar-forward ginger ale.

Classic El Diablo

reposado tequila

lime juice

ginger beer

In an ice-filled shaker, combine the tequila, lime juice and crème de cassis. Shake until well chilled. Fill a Collins glass with ice, strain the cocktail into the glass and top with ginger beer.

Create the perfect High Heel with this step-by-step guide. Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a rocks glass filled with crushed ice. Absolut Kurant, Black Currant Liqueur, Crème De Cassis, Lemon Juice

High Heel

Absolut Kurant

Black Currant Liqueur

Crème De Cassis

Lemon Juice

Strain into a rocks glass filled with crushed ice.

Making a wine cooler at home is a grown-up opportunity to choose your own adventure: If you decide to pour a dry rosé, turn to crème de cassis to sweeten the final glass. If you opt for a sweeter-leaning demi-sec rosé, turn the page — and skip the cassis, so your drink doesn’t skew too saccharine.

Rosé Cooler

rosé

soda water

thyme

Crème de cassis (optional)

In an ice-filled lowball glass, combine the rosé and lime juice. Top with soda water. Place the thyme in one hand and use the other to lightly slap the stems. Add to the glass. Depending on how sweet your rosé is, finish with a few drops of cassis. Serve immediately.

Crème de cassis and whipped cream take the place of classic buttercream in this time-saving marguerite cake recipe. It's a great layer cake for a birthday.

Marguerite Cake

eggs,

cake flour

water

Tbsp. crème de cassis

heavy cream, cold

confectioners’ sugar

The formal version of this layer cake is decorated with a large marguerite or daisy-shaped chocolate. It is usually filled and iced with buttercream, but, taking a shortcut and favoring the lightness of whipped cream, I make mine with a crème de cassis Chantilly. It needs last minute assembly, but Chantilly takes far less time than buttercream. This marguerite cake recipe can also be made with a nut génoise—almond, hazelnut or pistachio work well with black currant.
For a nonalcoholic variation of the cassis Chantilly, skip the sugar and substitute ¼ cup black currant preserves for the crème de cassis.
This recipe was excerpted from ‘Gateau’ by Aleksandra Crapanzano. Buy the full book on Amazon.

Epicurious

Bring the sugar and water to a simmer and cook until all the sugar has dissolved, and the liquid has reduced by half. Remove from heat and allow to come to room temperature. Stir in the crème de cassis.

Preheat the oven to 350°F. Butter a 9-inch cake pan, dust it with flour and line it with a round of parchment.

Bring the water in a bain-marie to a simmer. Reduce the heat and maintain the water just below a simmer.

If using a stand mixer: Set the mixing bowl with the eggs and sugar over the bain-marie and vigorously whisk for 2 minutes to warm the mixture. Remove from heat and immediately lock it into place in the stand mixer and set the whisk speed to medium-high. It should take around 8 minutes for the eggs to triple and very nearly quadruple in size and become quite pale. If you are adding salt or vanilla seeds, do so around the mid-point.

If using handheld beaters: Set a mixing bowl with the eggs and sugar over the bain-marie and beat over medium speed for 2 minutes. Remove the bowl from the heat and continue to beat for another 10 minutes, or until the mixture has tripled and very nearly quadrupled in volume and is quite pale.

Place a sieve over the mixing bowl and sift in a third of the flour. Using a rubber spatula, give the mixture a few gentle but assertive folds, then sift in the next third. Repeat. Fold only until no streaks of flour remain. Try to deflate the eggs as little as possible.

Immediately pour the batter into the prepared pan and bake for 15-20 minutes. Mine is usually ready at 17 minutes, but the timing will depend upon your oven. Invert right away onto a cooling rack and allow to come to room temperature. The génoise can be wrapped in plastic or put in an airtight container overnight. But be sure not to do this until the cake is truly at room temperature, or the trapped heat will alter its texture.

When ready to assemble the cake, slice it into two layers horizontally. I like to do this with a long serrated knife. Place the two halves, cut-side up, on a cooling rack over a piece of parchment or a sheet pan to catch drips.

Using a silicon pastry brush, brush on the soaking syrup. Do this in at least four stages, letting the syrup absorb after each brushing. These cakes are built to absorb a lot of syrup without getting the least bit soggy—the syrup is integral to the recipe. Try to use all of it. I tend to add it while multi-tasting: add syrup, do something else for five, brush on another dose, etc.

When the syrup has been absorbed, either set aside lightly covered for 1-3 hours, while having dinner, or continue to assemble.

In a stand-mixer or using handheld electric beaters, whip the heavy cream until it forms soft, billowy clouds. Add the confectioners’ sugar and whip until the peaks hold their shape. Add the cassis and whip to integrate.

Spread a quarter-inch layer of jam onto the bottom layer of the génoise.

Spread a generous layer of Chantilly over the jam. Lightly place the top layer of the génoise over the Chantilly. Either cover just the top of the cake with another layer of Chantilly or cover the entire cake—top and sides—with Chantilly.

If you have some, add a few fresh currants or blackberries to the center of the cake for decoration. Due to the whipped cream, the cake should be eaten within 30 minutes of being assembled or kept refrigerated for up to an hour and then allowed to come to room temperature for ten minutes before serving. Leftovers can be stored in the fridge—it will still be good for a messy breakfast but not for serving.

Blackcurrant &amp; Lemon Cocktail

vodka

lemon juice

200 ml soda water or club soda

Lemon

Fill a cocktail glass with ice and pour in the creme de cassis, vodka, and lemon juice.

Add lemon slices for garnish if you like. Stir before drinking.

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Vermouth Royale

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Top 7 creme de cassis recipes from across the web

The most viewed creme de cassis recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crème de Cassis Recipe (Black Curra...

Vermouth Royale

Classic El Diablo

High Heel

Rosé Cooler

Marguerite Cake

Blackcurrant &amp; Lemon Cocktail

The most viewed creme de cassis recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Blackcurrant & Lemon Cocktail