Black Currant Liqueur Liqueur De Cassis Recipes

BLACK CURRANT LIQUEUR, LIQUEUR DE CASSIS

Steps:

• Put the bunches of black currants, with their leaves, in a wide mouthed glass jar or a stoneware bottle.
• Pour in the alcohol, cover tightly and let macerate for about two months.
• Drain the flavored alcohol from the fruit.
• Mix the SUGAR and WATER, and bring just to a boil.
• Cool this syrup and add it to the alcohol.
• Bottle and cork.
• Keep the bottles of liqueur for one month before opening.
• To make about 2 quarts.
• Je Sais Faire Les Conserves.

KIR

Steps:

• In a wine glass, combine the cassis and wine. Serve immediately.

HOMEMADE CASSIS (MARTHA STEWART)

Steps:

• Place the currants in a medium saucepan and mash with a potato masher.
• Add the sugar and 1 cup of water; simmer over medium heat until the sugar is dissolved and the fruit has released its juices, about 5 minutes.
• Turn off the heat, add the Brandy or Cognac, and carefully pour into a glass jar. Tightly seal the jar and store it in the refrigerator for a week.
• Strain the mixture into a bowl, then strain again through a sieve lined with cheesecloth into a clean jar.
• To allow the flavors to develop, store at least 1 week in the refrigerator before using.

BLACK-CURRANT DIABLO

Steps:

• Fill an 8-ounce tall glass with ice cubes, then add nectar, tequila, lime juice, and lime twist and stir. Top off with ginger ale and stir to combine.

CASSIS CRISPS

Steps:

• Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes.
• Add eggs and crème de cassis, and mix until combined. Add flour mixture, and mix on low until smooth. Divide dough in half, and wrap each in plastic; refrigerate until cold, about 1 hour.
• Preheat oven to 350°F. Working with one half at a time, roll out dough on a lightly floured surface to 1/4 inch thick, and cut into 3-inch squares. Space 2 inches apart on baking sheets lined with parchment paper, and sprinkle with sanding sugar. Reroll scraps; repeat with remaining dough.
• Bake cookies until golden brown all over, 12 to 15 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.