Crème De Cassis

Crème de cassis is a deep purple blackcurrant liqueur. Thick and syrupy with jammy berry intensity and a gentle tart edge, it typically sits around 15–20% ABV and clings to the glass. Bartenders use it for classics like Kir and Kir Royale, to sweeten spritzes, macerate fruit, enrich dessert sauces, or deglaze for glossy reductions.

Originating in 19th‑century Burgundy, France, it evolved from earlier blackcurrant ratafias and became closely associated with Dijon. Producers macerate blackcurrants in neutral spirit, then sweeten; protected geographic indications exist in France, and versions are now made in many countries.