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.
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?
ReplyDeleteWhen 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
ReplyDeleteHmmm. 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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