British Cassis, (Blackcurrant liqueur) by White Heron, 15% abv , 50 cl,WHBCASS50

Product Information

Cava: Spanish sparkling wine. It has more citrus notes, and is a little more savory and less fruity. Champagne: French sparkling wine. It tastes bubbly and fruity, with undertones of almond and orange. It’s typically the most expensive sparkling wine. Let it rest for half a day, stirring occasionally, then proceed with bottling. To do this, use a funnel lined with gauze. Please place it in a cool and dry place, preferably in the dark, for at least 1 month. To mash the berries, I use the immersion mixer. I have tried hand mashing, but found it takes a lot of effort, does not mash the berries as well, and does not seem to affect the taste. Add water to the cassis and see how dilution affects the colour of the liqueur. Lesser brands will turn pink in colour, while quality brands will retain their rich red colour.

When giving it as a gift, tell the recipients to sip, not chug – it is too good and too strong for chugging.DO NOT discard the skins – as mentioned by others, they are awesome on and in ice cream. You can also use them instead of berries in cooking . For a savoury dish, I use them with pork chops. For storage, just put them in a really clean jar – with all the sugar and alcohol still left on them, they do not need refrigeration (at least in south-eastern Pennsylvania, where it gets rather warm). Second, you will want to use a relatively mild vodka. A vodka with a higher proof (or alcohol content) will be too strong for this drink. Prosecco: Italian sparkling wine. It’s a little sweeter than champagne and has lighter bubbles. It’s fruity and flowery, with notes of apple, pear and lemon. If using frozen berries, I do not rinse them off – if they were not washed before, there is little or no ice. Carefully pour the fruit and syrup into the muslin cloth and let sit for a couple of hours to drip through.

Finally, you will want to mix the vodka and squash together in a ratio of about 2:1. So, for every two ounces of vodka, you will want to use one ounce of squash. If you come to this recipe too late in the season, please do bookmark or pin the recipe for next year. I promise it’ll be worth the wait ;) Be sure to give it a stir at least once a day, and after a week the sugar should all have dissolved. There are a few things to keep in mind when mixing vodka with squash. First, you will want to use a sweeter squash, such as pumpkin, sweet potato, or butternut. You can also use apple or pear squash. It is advisable to use relatively large glass containers with airtight closure for this phase. It is also advisable to keep them in a calm and dark place. You can add some spice to the flavor, such as cloves or a vanilla bean, and use 90 ° alcohol or even lower alcoholic strengths. Maceration lasts about 2 months. How To Prepare Currants: Some Crush And Those Who Do Not!I used caster sugar, but you could also use granulated. It’ll just take a little longer to dissolve. Once you’ve compiled all the ingredients, making a Kir Royale is a breeze! The only tip is to add the berry liqueur first, then add the bubbles. Typically we recommend adding the sparkling wine first: this avoids overfilling the glass with out of control champagne bubbles. But for this drink, the fizzy bubbles make the drink look ultra festive! When to serve a Kir Royale Whether I use fresh or frozen (defrosted) berries does not seem to make a difference, even if they have been in the freezer for a couple of years. (We keep them in zippered bags).

There a few good substitutes for crème de cassis in a Kir Royale that bring in a bold and berry-forward flavor with lots of nuance! Here are two variations on the Kir Royale: Take care of the fruit first. Carefully wash the currants, remove petioles and twigs, and put them to dry on a clean cloth. When they are scorched, then transfer the fruits to an airtight container. Remember that the vase must also be perfectly dry and clean. Once the syrup is cold, add it to the currants, mix well, and filter the liquid before proceeding to the filling. In this way, you can eliminate any residues and obtain an even more fine liqueur. To do this, use a tightly meshed sieve placed inside the funnel or filter paper or cotton wool, which will retain impurities. StorageOne book I read said it takes 4 years to mature – they were right! So, make a LOT. This way, if impatient, you can taste it along the way and have a chance of having some left after 4 years. Or just make it every year! You could certainly use frozen fruit for this recipe. I would defrost and drain any excess water from them before using. It is possible that any extra water might dilute the preserving action of the alcohol and sugar. And if you can make a bottle or two last until Christmas, you’ll be rewarded by the scent and taste of summer. Pour the creme de cassis in a champagne flute (or small wine glass) Step 2: Grab the sparkling wine