Crème de Cassis Liqueur

The first time I made crème de cassis, I was living in a tiny apartment with a kitchen that barely fit two people. I'd stumbled upon a farmers market with the most gorgeous blackcurrants I'd ever seen, deep purple beads that stained my fingers for days. That first batch sat on my windowsill, and I remember checking it daily like a nervous parent. When I finally poured that first glass, the color was incredible, a jewel tone that caught the light. Now it's a summer ritual I can't imagine giving up.

Last summer I made a double batch for a friends wedding. They wanted something personal for favors, small bottles tied with twine. We spent one Sunday afternoon bottling sixty little servings, the kitchen smelling incredible. The bride told me months later that guests were still talking about them. Thats the thing about homemade liqueurs, they carry a bit of the makers care in every sip.

Ingredients

• Fresh blackcurrants: You really need fresh ones here, frozen lose something in texture and flavor. Look for berries that feel heavy and deeply colored.
• Granulated sugar: White sugar lets the currants shine without adding competing flavors. You can adjust this up or down depending on your sweet tooth.
• Vodka: Go for something decent but not fancy, you want neutral so the fruit can do the heavy lifting. Forty percent ABV is ideal for proper extraction.
• Vanilla bean: Totally optional but adds this gorgeous warm undertone that makes everything taste more expensive. Split it open to get all those tiny seeds working.

Instructions

Preparing the berries:

Wash your blackcurrants and pull off any stubborn stems or leaves. Get everything into your sterilized jar, then have fun crushing them until they release all that beautiful juice.

Adding the sweetness and spirit:

Pour in the sugar and vodka, tuck in the vanilla if you're using it. Stir until the sugar starts dissolving, then seal everything up tight.

The patience phase:

Find a cool dark corner and give the jar a gentle shake or stir once a day. Watch the color develop over the week, it's honestly kind of magical.

Straining and bottling:

After seven days, pour everything through a fine mesh sieve or cheesecloth. Press those solids to get every last drop, then filter again if you want it crystal clear.

Storing your creation:

Bottle it up in sterilized containers and tuck them away somewhere dark. It's good right away but give it a month and you'll taste the difference.

Pin it

My grandmother kept a bottle of this in her pantry always. She'd pour just a little over vanilla ice cream, this simple dessert that felt so elegant. Now whenever I uncork a batch, I'm back in her kitchen, watching her deft hands measure and pour. Food memory is powerful that way.

Choosing Your Alcohol

Vodka is the traditional choice because it disappears into the background, letting those blackcurrants take center stage. But I've experimented with brandy and the result is warmer, more complex. Just know that a darker spirit will slightly alter the final color. Whatever you choose, make sure it's at least forty percent ABV or the extraction won't work properly.

Sweetness Adjustments

The recipe as written strikes a nice balance, but taste buds vary wildly. After the first week, give it a try. If it feels too tart, dissolve a bit more sugar into a small amount of the liqueur before stirring back into the main batch. You can always add more, but you can't take it away.

Creative Uses

Beyond the classic Kir and Kir Royale, try drizzling it over fresh peaches or stirring into yogurt. A splash in sparkling water makes for a sophisticated nonalcoholic option. I've even brushed it over cake layers for extra moisture and flavor.

• Mix with lemonade for a refreshing summer cooler
• Use in reduction sauces for duck or pork dishes
• Swap into any berry cocktail recipe for depth

Pin it

There's something deeply satisfying about making your own liqueurs, this connection to centuries old traditions of preservation. Once you taste the difference, you'll understand why people bother.

Recipe FAQ

→ What is Crème de Cassis used for?

Crème de Cassis is primarily used in classic French cocktails like Kir (mixed with white wine) and Kir Royale (combined with Champagne). It also shines drizzled over vanilla ice cream, incorporated into fruit tarts, or enjoyed simply over ice as an after-dinner liqueur.

→ How long does homemade Crème de Cassis last?

Properly stored in sterilized bottles kept in a cool, dark place, your homemade blackcurrant liqueur will maintain quality for up to one year. The high alcohol and sugar content act as natural preservatives. Many enthusiasts find the flavor continues to develop and improve over several months.

→ Can I use frozen blackcurrants?

Fresh blackcurrants yield optimal results, but frozen berries work perfectly when fresh are unavailable. Thaw completely before using and drain any excess liquid. Since freezing breaks down cell walls, frozen berries may actually release juice more readily during the maceration process.

→ What alcohol works best for Crème de Cassis?

Vodka is the traditional choice due to its neutral profile, allowing blackcurrant flavors to shine. For a more robust finish, consider brandy or eau-de-vie. Ensure whatever spirit you choose is at least 40% ABV to properly extract flavors and preserve the liqueur.

→ Why must I shake the jar daily?

Daily agitation ensures sugar dissolves completely and prevents settling. More importantly, it redistributes the fruit and alcohol, promoting even extraction of flavors and colors from the berries. This simple step is crucial for achieving a well-balanced, aromatic liqueur.

→ How can I make my Crème de Cassis clearer?

After the initial straining, pour the liqueur through a coffee filter or several layers of cheesecloth. This additional filtration step removes fine particulates, resulting in a brilliant, jewel-toned liqueur. Note that some clarity loss is natural with homemade versions and doesn't affect flavor.