Although not well-known in the 21st century, Crème de Cassis has a lot to offer in terms of flavor and versatility in cocktails.
What is Crème de Cassis?
Crème de cassis is a rich and sweet liquor originating from the French region of Burgundy. It is made from black currants and contains approximately 15% ABV. Popular in cocktails, it is also served as a digestif. The fruit from which it is derived is known to have a number of antioxidant effects, which may be reflected in certain benefits of this liquor when consumed in moderation. [1]
What Does it Taste Like?
True to its blackcurrant origin, the taste of crème de cassis is deep, tart, tannic, and fruity.
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Crème de cassis is made from blackcurrants. Photo Credit: Shutterstock
How Long Does it Last?
If stored in a cool, dry location, an unopened bottle can be kept for several years. However, due to its high fruit content, once opened, it should be kept refrigerated and consumed within a few months.
Crème de Cassis Substitutes
Although not widely popular, crème de cassis does pop up in recipes for desserts, jams, and cocktails. If you don’t have a bottle stocked, there are some good potential alternatives:
- Black Currant Syrup: An excellent non-alcoholic substitute from the same fruit.
- Raspberry Liqueur: With a similar berry flavor, this liquor is a good substitute if you want to keep your cocktails alcoholic.
Adverse Risks Associated With Alcohol Consumption: There are several risks involved with excessive consumption of alcohol including violence, injuries as well as the incidence of chronic diseases. According to the Centers for Disease Control and Prevention, people who should not drink alcohol include women who are pregnant, individuals younger than 21 years of age, and people who are recovering from alcoholism or cannot control the amount they drink. Also, it should be avoided by people who are planning to drive or any other activity that required focus and skill. [3]
Also, if you are cooking with crème de cassis or using it to make preserves, please note that many food products cooked with liquor still contain alcohol.
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