Creme de Cassis - A Bartender's Staple Ingredient
Creme de Cassis is a sweet, dark, blood-red liqueur made from black currants that are crushed and later on
soaked in ethanol alcohol, to which sugar is then added.
Long speculated to have originated in 16th century France, creme de cassis was first originally made by the French monks who
used it for a wide range of ailments including jaundice, snake and insect bites, various other illnesses.
The liqueur is a specialty of Burgundy, France, however is also brewed in other countries such as Luxembourg and Quebec, Canada.
Blackcurrants contain high-levels of vitamin C, which oxidizes very quickly. As a result, the fruits
have to be processed within 24 hours of harvesting.
Most berries undergo a process called in which they are frozen at 22 ° F, then brought up to
22 ° F before being sprayed with alcohol.
The frozen fruit is then soakd in a combination of liquid and water
for over a month (4-5 weeks).
Sugar is added to even out the acidity of the fruit.
As with most liqueurs, the quality of this liqueur depends primarily on the type of fruits used, the quality of the berries, and
the actual production and storage process of the harvested berries.
Black currants have long been associated with having strong antioxidant qualities as well as being rich
in vitamins C and B.
Studies have shown that the phytochemicals in the fruit have been linked to
inhibiting inflammation, thus helping to prevent heart disease, cancer, and Alzheimer's.
And while it
is a bit premature to say that the black currant is nothing short of a miracle fruit, the health benefits cannot be denied.
So why not learn how to incorporate this delicious and healthy flavor into our
cocktail repertoire of liqueur recipes?
Make Your Own Organic Bitters