CREME DE CASSIS SUGGESTIONS

Mar 27th, 2003, 05:01 PM
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CREME DE CASSIS SUGGESTIONS

I brought a bottle of creme de cassis from Paris. How does one drink it? Straight? On the rocks? Mixed with ??? Any suggestions or recipes will be very much appreciated...
Treesa is offline  
Mar 27th, 2003, 05:16 PM
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combined with white wine, it makes a light refreshing apertif known as a kir.
And as it is made with black currents, I like it over vanilla ice cream.
cigalechanta is offline  
Mar 27th, 2003, 05:24 PM
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Mixed with champagne, kir royale. Never mind the fact it tastes good, it sounds fabulous.
indytravel is offline  
Mar 27th, 2003, 06:59 PM
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Cigale and Indy are right on. Pour about two tablespoons creme de cassis into the bottom of your wine or champagne glass, and then pour the wine in gently. Don't stir. As you tilt the glass to drink, the liqueur will mix with the wine. Instant France!
Betsy is offline  
Mar 27th, 2003, 08:08 PM
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Am I crazy? I thought kirs and kir Royales were made with cassis, not creme de cassis. Isn't that a whole different "animal"?
Patrick is offline  
Mar 27th, 2003, 08:11 PM
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OK. Don't answer my last question. I just googled and now I guess what I always called Cassis is in fact "creme de cassis". I thought it must be different.
Patrick is offline  
Mar 27th, 2003, 08:14 PM
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It's OK, Patrick, just take a good long draft of that kir and r-e-l-a-x..
Seamus is offline  
Mar 27th, 2003, 08:20 PM
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Actually it was my Dewar's Dry Robroy I just finished. And now to bed. I'll do the Kir another time.
Patrick is offline  
Mar 27th, 2003, 09:19 PM
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I vote for the kir royal with a very good champagne. They are yummy! How about for dessert over breyer's vanilla bean ice cream? .......maybe mixed in a mocha....or would that be weird?
SloPugs is offline  
Mar 28th, 2003, 01:30 AM
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Champagne (or white wine) with crème de mûre (blackberry) is even better. When mixed with champagne, a friend called it Kir Imperial jokingly. Crème de mûre seems more difficult to find but if you do, try this kir imperial.
hike is offline  
Mar 28th, 2003, 01:36 AM
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Please remember that the real Crème de Cassis is a liquor (20% volume). You may also find in shops "cassis syrup", alcohol free, which is used to flavour water for kids.
Please check which one you've bought as the taste won't be the same for a Kir !!!
Joelle is offline  
Mar 28th, 2003, 03:59 AM
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Hi Treesa,

Here are some other suggestions, if you want them:

Desiree:
5 oz c de c
1 oz vodka

Baltic Murder Mystery:
1 oz c de c
1 oz vodka
Fill with 7 up

Executive Sunrise:
1 1/2 oz gold tequila
1/2 oz c de c
4 oz OJ

Don't remember the name, but:
1 1/2 oz dark rum
1/2 oz c de c
2 oz pineapple juice

You can drink all of these on the rocks, although the last one I would chill in a shaker and then strain into a glass. Enjoy!

Karen
kaudrey is offline  
Mar 28th, 2003, 04:56 AM
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How do you pronounce "kir"? I always say it wrong in Paris....I do love the drink though.
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Mar 28th, 2003, 04:58 AM
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For a Kir Royale--Depending on the quality of champagne, just a splash of the cassis to color (I wouldn't suggest 2 Tablespoons, maybe a teaspoon or 2) . Otherwise, way to sweet! Tasty! (Also great with Chambord!)
Kristy is offline  
Mar 28th, 2003, 05:11 AM
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My favorite is a Kir Framboise--red wine with raspberry liquor--yum!
MelJ is offline  
Mar 28th, 2003, 05:17 AM
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I am with you, MelJ ;o)
Ursula is offline  
Mar 28th, 2003, 05:39 AM
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aj- I believe that Kir rhymes with "ear". I'm sure that if I'm wrong, I'll know in just a moment....
sandi_travelnut is offline  
Mar 28th, 2003, 05:45 AM
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Sandy is right. Kir sounds like "keer".
Lucy is offline  
Mar 28th, 2003, 05:59 AM
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The correct white wine, here in the US, would be sauvignon blanc or a similar dry almost sour wine. The French like their Kir mixed rather sweet; most Americans prefer to us less Cassis. There is a statue dedicated to the Kir inventor, I believe it is in Dijon, who combined two previously hard to sell wines into what is today's standard aperetif. JP
oakglen is offline  
Mar 28th, 2003, 06:14 AM
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As far as I can remember, kir was named after a mayor of Dijon Monsieur Kir who could possibly be the inventor of the drink. I usually ask the waiter- bartender to put 2/1 or 1/3 of crème which is normally used.
hike is offline  

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