Vedrenne Creme de Cassis (Blackcurrant liqueur) 16% 700ml

Build

20 ml VEDRENNE Blackcurrant Liqueur - 15%
45 ml gin
30 ml lime juice

Method

Shake all the ingredients. Serve in an old fashioned glass full of ice.

Build

60 ml Bourbon (or rye)
30 ml Fresh lemon juice
15 ml Crème de Cassis
15 ml Rich simple syrup (2:1)
1-2 dashes Angostura bitters
Garnish: lemon wheel or blackberries

Method

Add all ingredients to a shaker with ice and shake hard for 6-8 seconds.
Strain over fresh ice in a rocks glass.
Garnish with a lemon wheel or a couple of fresh blackberries on a pick.

Build

50 ml Dry gin
25 ml Fresh lemon juice
12 ml Simple syrup
15 ml Crème de Cassis (to float)
Garnish: lemon wheel, fresh berries

Method

Shake gin, lemon juice and simple syrup with ice for about 10 seconds.
Strain over crushed ice in a rocks glass.
Drizzle the cassis slowly over the top so it bleeds down through the ice.
Garnish with a lemon wheel and a couple of berries.

Build

45 ml Vodka
15 ml Crème de Cassis
45 ml Fresh pineapple juice
Squeeze of lemon
Garnish: lemon twist

Method

Combine all ingredients in a shaker with ice.
Shake hard for 15 seconds — pineapple juice needs the agitation to build a froth.
Double-strain into a chilled coupe.
Garnish with an expressed lemon twist.

Build

30 ml Crème de Cassis
90 ml Prosecco (well chilled)
30 ml Soda water
Garnish: lemon wheel, fresh mint

Method

Fill a wine glass with ice.
Add the cassis, then top with prosecco and soda.
Stir gently once.
Garnish with a lemon wheel and a sprig of mint.

Build

15 ml Crème de Cassis
120 ml Dry red Burgundy (or Pinot Noir), chilled
Garnish: optional lemon twist

Method

Pour the cassis into a chilled wine glass.
Top with the red wine and stir once briefly.
Serve cold — this is the Kir's red-wine sibling, traditionally Burgundian.

Build

45 ml Mezcal
20 ml Crème de Cassis
15 ml Fresh lime juice
Ginger beer to top (about 90 ml)
Garnish: lime wedge, candied ginger

Method

Build over ice in a highball glass: mezcal first, then lime juice, then ginger beer.
Slowly pour the cassis last so it sinks and bleeds through the drink.
Garnish with a lime wedge and a piece of candied ginger.

Build

45 ml Reposado Tequila
15 ml Crème de Cassis
20 ml Fresh lime juice
Ginger beer to top (about 90 ml)
Garnish: lime wheel

Method

Shake tequila, cassis and lime juice with ice until well chilled.
Strain over fresh ice in a highball glass.
Top with chilled ginger beer; stir lightly.
Garnish with a lime wheel.

Build

15 ml Crème de Cassis
120 ml Brut Champagne (well chilled)
Garnish: lemon twist (optional)

Method

Pour the Crème de Cassis into the bottom of a chilled flute.
Top gently with brut Champagne.
Do not stir — let it settle for a few seconds; the cassis sinks slightly to give the drink its rose-red glow.

Build

30 ml Dry gin
30 ml Dry vermouth
30 ml Crème de Cassis
Garnish: lemon twist

Method

Stir all three with ice in a mixing glass until well chilled.
Strain into a chilled cocktail glass.
Express a lemon twist over the top.

Build

60 ml Dry Vermouth
15 ml Crème de Cassis
Soda water to top (about 90 ml)
Garnish: lemon twist

Method

Build over ice in a highball glass: vermouth first, then cassis.
Top with chilled soda water and stir once, gently.
Express a lemon twist over the surface and drop it in.

Build

40 ml London Dry gin
20 ml Dolin Vermouth Dry
10 ml Crème de Cassis
Lemon peel

Method

Stir with ice in a mixing glass.
Strain into a chilled Martini glass.
Garnish with a lemon peel.