crème de cassis
As an alcoholic liqueur, crème de cassis provides calories from both alcohol and sugar, with minimal micronutrients from the blackcurrant base after fermentation and processing.
About
Crème de cassis is a dark, sweet liqueur produced primarily in the Burgundy region of France, made from blackcurrants (Ribes nigrum). The liqueur is characterized by its deep purple-black color, viscous texture, and intensely fruity flavor profile with subtle herbal undertones. Production involves steeping fresh blackcurrants in alcohol, then sweetening the resulting infusion with sugar to achieve its distinctive sweetness and syrupy consistency. The alcohol content typically ranges from 15–25% ABV. While Burgundy remains the traditional and most renowned producer, particularly the town of Dijon, crème de cassis is now produced in other regions and countries, though French versions maintain the highest regard in culinary and cocktail circles.
Culinary Uses
Crème de cassis functions primarily as an aperitif liqueur and cocktail ingredient rather than a cooking ingredient. It is most famously combined with white wine to create a Kir—or with champagne to create a Kir Royale—a classic French aperitif. Beyond cocktails, the liqueur is drizzled over desserts, mixed into sauces for duck or game, incorporated into custards and ice creams, and used to flavor panna cotta and other cream-based preparations. Its sweet, fruity profile pairs well with acidic wines and spirits, making it a versatile component in mixology for drinks ranging from spritzers to more complex aperitifs.