Friday, December 3, 2010

Creme de Cassis

Gabriel Boudier Creme de Cassis, about 1 part to 5 or 6 parts of fizzy water, with a slice of lime.

This cassis, made by the maison of  Boudier, was bought for the label. It's beautiful, and apparently faithful to its 1874 incarnation.

I usually use cassis for Kirs (a slosh of cassis into dry white wine), but to taste it well I just mixed it with cold bubbly water  - it is 40% proof.

I also realized, when I did taste its rich syrupy black currant essence,  that I have not treated my perennial stock of cassis well: it must be refrigerated or it oxidises after few months. That would explain the brown edges in the decanter. It is a shame to keep this beautiful bottle in the fridge but I'll bring it out for parties.

3 comments:

  1. It's the perfect color for holiday parties (even of two!). Too bad holly is poisonous - wouldn't a sprig look good in that glass?

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  2. When I was 16 I spent a semester in France and had a Kir Royal at the Folies Bergere. Yes, I was underage. No, nobody cared. It made me feel so glamorous; I've always had a soft spot for that beverage

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  3. Hmmm. Jy herinner my aan soveel goed wat ek nog nie probeer het nie. Creme de Cassis is ook op daai lys...

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