A fragrant berry and delightful aperitif from France. For many years I was the gracious and lucky recipient of a bottle of Creme de Cassis from a friend’s family in France. I looked forward to that bottle every year and used it sparingly with others (yes, I was selfish). Now that I have to buy it (it is never quite the same), I share it openly. It was a ritual for me in Paris to wake up about 4 p.m., going to a local cafe to have a “cafe au lait”, followed by a couple of glasses of Kir (the black currants were the fruit for those breakfasts). Then it was off for a couple hours of running errands and then settling down for a beautiful Parisian dinner. Bon Appetit.
Ingredients and Directions
- 1/3 Creme de Cassis (Cassis) *
- 2/3 White Wine (recommend a dry white Burgundy)
- A Twist of Lemon (optional)
First pour the Cassis into a (standard) wine glass, then add the wine. (If you add the wine first the Cassis will not mix evenly)