1. Where to find Crème de Cassis in Perth
We could find about 10 different Crème de Cassis in Perth out of which the following four are our preferred:
2. Couple of words on its history
Claude Jolly and Auguste Denis Lagoute came up with the creme de cassis recipe in the town of Dijon in Burgundy in 1841. Cassis has been cultivated in Burgundy for long times before that, with cassis trees located at the border of vineyards to produce gelees and ratafia, an alcohol based on cassis.
The first kir was made in 1904 when a bar waiter mistakenly mixed crème de cassis with local white wine. The customer drank it anyway and loved it. It became popular under the name “blanc-cassis” in Burgundy when it sometimes replaced champagne in receptions. The blanc-cassis was commonly served with Mercurey blanc which was not as well appreciated as the red version of the wine.
Kir was named after Félix Kir who was a canon (member of a Catholic order), WWII resistant who has been condemned to death but escaped it because of his status, politician (Dijon’s mayor from 1945 until his death) and a fervent advocate of the blanc-cassis. He used to serve blanc-cassis at most of his receptions possibly because he had a huge reserve of wine of Bourgogne aligoté and was trying to get rid of it…
Félix Kir gave exclusive naming rights in 1951 to Lejay Lagoute, the company who created the crème de cassis. Lejay Lagoute trademarked the Kir 4 months later. In 1955, Félix Kir tried to remove the exclusivity of his name to all companies from Dijon which initiated lawsuits from 1980 to 1992 against Lejay Lagoute who finally won. As a result, kir can only be named by bars and restaurants with crème de cassis from Lejay Lagoute and bourgogne aligoté. There are numerous places in France and around the world offering kir in total infringement of the law…
3. How it’s made
Lagoute mixed blackcurrants slightly crushed with alcohol in oak containers, and let it macerate for about two months to let the fruits communicate its perfumes, taste, vitamins and sugar to the beverage. The juice is then pressed through the fruit skin which acts as a natural filter. Beet sugar is added as its taste is sufficiently neutral not to compromise the overall taste.
In France, the law has ensure that the process remains natural as it is forbidden to add colorant, flavouring agents or fruit juice. Crème de cassis alcohol content needs to be at least 15%.
Crème de cassis de Dijon is regulated and can only be made in that region. The liquor has to be made from at least 25% of cassis berries from Burgundy.
4. Different ways to enjoy crème de cassis
All about Crème de cassis, Kir and cocktails
& where to find in Perth
last updated 28-August-2016
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Lejay Double Cassis (700ml), crème de cassis de Dijon
This is the authentic crème de cassis with 100% Noir de Bourgogne cassis. Lejay Double Cassis provides an intense flavour in respect to the original recipe made in 1841 by Lagoute (see our history section below). The most traditional and authentic option.
Langlois
The crème de Cassis Langlois is manufactured near Geneva, i.e. not in Burgundy or Dijon. However, it uses Noir de Bourgogne cassis and provides a generous cassis flavour for a very affordable price. The best quality price ratio.
Domaine Sathenay (Burgundy), Gabriel Boudier (Dijon), Massenez (Dijon) and Philippe de Bourgogne
All are on our list to try as they look very promising.
Blanc-Cassis
If you paid attention when reading the paragraph about the history, you know that blanc-cassis and Kir® are extremely similar but since Kir® is trademarked, we will only talk about blanc-cassis…
The wine
You can choose about any dry white wine you like. The original recipe is with wines that are pretty acid. An expensive wine would probably be a waste. We use Chardonnay boxed wine but pinot gris is a good option too…
Crème de cassis
Being the key of the cocktail, it is strongly recommended to use a high quality crème de cassis. Some crème de cassis (not from Dijon) can be made off extracts and artificial fruit flavours which taste awful.
The ratio of crème de cassis to wine depends on you taste and which wine you use. We typically use 1/10 of crème de cassis for 9/10 of wine while the original recipe is 1/3 of crème de cassis.
Our recommendation is to pour the crème de cassis in a glass first. Taste the mix as you pour the wine until you find the taste that suits you most.
A crème de cassis bottle should be kept in the fridge once open for maximum 6 months after which its freshness has vanished. Ours tend o be empty way before that anyway…
Cassis Royal
Again, we are not talking about Kir® Royal here but it is extremely similar… The official Kir® Royal is actually 1/3 crème de cassis and 2/3 crémant de Bourgogne which is a bubbly from Burgundy but certainly not a Champagne. Mixing champagne with crème de cassis would actually be a waste in our opinion.
For a Royal Cassis, choose a dry bubbly, cheap and follow the same process than the Blanc-Cassis.
Plain Cassis
When stored in the fridge, crème de cassis can actually be enjoyed by itself, resulting in a fresh, sweet and mild liquor.
Cassis - water
This recipe is dead easy and used to be very popular in France as it has been replaced by blackcurrant cordial.
Just mix 1/5 crème de cassis with plain or sparkling water. Optionally add the juice of half a lemon.
Cassis Normand
Cassis Normand is the same than Cassis Royal but with French cider (brut) instead of bubbly.
The amount of crème de cassis needs to be adjusted depending on the desired level of sweetness.
Vermouth – Cassis (Pompier cocktail)
That’s how crème de cassis got popular in France from 1841 to early 1970. Blanc-cassis took the lead after that.
Vermouth – Cassis is made of 1/3 cassis, 2/3 French vermouth and sparkling water as desired.
El Diablo Cocktail
Pour 45ml of Tequila with 15ml of crème de cassis, 15ml of fresh lime juice and 10 ml of sugar syrup in a cocktail shaker with ice. Shake well and serve into an ice filled glass. Top up with ginger beer as desired. Decorate with Lime wedges.
Crème de cassis can also accompany ice cream or melon.
Auguste Denis Lagoute
Félix Kir
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Crème de cassis is a French spirit that is used in multiple French alcoholic mixes, the most well know being kir and kir royal. According to a study by CGA et Nielsen, the kir is the second preferred cocktail in France behind the mojito. It is and will always be the preferred drink from Hercule Poirot…
We have first focused on where to find crème de cassis in Perth, a bit of history to explain its origins and how it’s made and finally the ways to enjoy it including Kir®, Kir Royal ® and more...
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