Best 3 Creme De Cassis Or Creme De Mures Recipes
Creme de cassis and creme de mure are two delicious and versatile French liqueurs that can be enjoyed on their own or used to create a variety of cocktails and desserts. Creme de cassis is a blackcurrant liqueur, while creme de mure is a blackberry liqueur. Both liqueurs have a sweet and fruity flavor, with creme de cassis having a slightly tart edge.
This article provides recipes for both creme de cassis and creme de mure, as well as several cocktails and desserts that feature these liqueurs. The recipes are easy to follow and use ingredients that are readily available.
The creme de cassis recipe uses fresh blackcurrants, sugar, and vodka. The creme de mure recipe uses fresh blackberries, sugar, and vodka. Both recipes can be made in a few hours and will yield a delicious and flavorful liqueur that can be enjoyed for months.
The cocktails and desserts in this article are all delicious and easy to make. The creme de cassis kir is a classic French cocktail that is made with creme de cassis and white wine. The creme de mure mojito is a refreshing twist on the classic mojito, made with creme de mure, rum, and mint. The creme de cassis chocolate mousse is a decadent dessert that is perfect for any occasion.
Whether you are looking for a new liqueur to enjoy on its own or a delicious cocktail or dessert to serve at your next party, this article has something for you. The recipes are easy to follow and use ingredients that are readily available, so you can be sure that you will be able to create delicious and impressive treats.
CASSIS MANHATTAN
With a rye-bourbon split and just enough slightly herbal crème de cassis to sweeten without overpowering, this manhattan variation is spirit-forward, with layered notes of sugar and spice. If you prefer to keep the drink to one type of whiskey, opt for rye and leave out the bourbon. The cocktail will be slightly more spice-forward and boozier in feel. Whatever you do, let the cherry garnish sit until the very end of the drink for an especially flavorful final snack.
Provided by Rebekah Peppler
Categories cocktails
Yield 1 drink
Number Of Ingredients 7
Steps:
- In a cocktail shaker or mixing glass filled with ice, combine the rye whiskey, bourbon, vermouth, crème de cassis and bitters. Stir until well chilled, about 30 seconds, then strain into a Nick and Nora or coupe glass. Garnish with a cherry.
BLACKBERRY LIQUEUR (CRÈME DE MÛRE)
After a day of blackberrying, what could be nicer than turning your bounty into homemade liqueur?
Provided by Mary Cadogan
Categories Drink
Time 30m
Yield About 1 litre
Number Of Ingredients 4
Steps:
- Pick over the blackberries and remove any stalks or leaves. Tip into a large ceramic or glass bowl and pour over the wine. Use a potato masher to crush the fruit into the wine. Cover with a tea towel and leave to macerate in a cool place for 2 days, mashing occasionally.
- Pour the mixture through a plastic sieve, then pass again through the sieve or a colander lined with a square of muslin to remove any bits. 3 Tip the juice into a pan and add the sugar. Heat gently, stirring until the sugar has dissolved, then simmer for 5 mins. Leave to cool, then stir in the vodka or gin. Using a small jug, pour into bottles, then seal and label. It's ready to use straight away. Store in a cool, dry place away from direct sunlight for up to 1 year.
Nutrition Facts : Calories 45 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
CREME DE CASSIS OR CREME DE MURES
Steps:
- Cut and mash the black-current berries and place them in a bottle filled to the top with the alcohol. Let sit 3 months. (Black currents can be bought in July, so, leave until October). In October put the current and alcohol mix into a large pan and bring to a boil. As soon as it boils, turn it off. Now filter the current alcohol/juice to remove the berry bits. For about every Liter of strained current alcohol/juice you'll add about 3-4 cups of sugar and another cup of eau-de-vie (or vodka). Combine this all in a sauce pan and warm until the sugar dissolves. Then put into jars and let sit. You could drink the creme de cassis (blackcurrent) now...but... the longer it ages the better it gets. For blackberries you crush the berries and put in the eau-de-vie for 24 hours: 1/2 L alcohol per 500 grams of blackberries. Then strain to remove the blackberries, keep them and the alcohol. Take the fruit and now put them in 1/4 L water for 24 hours. Again strain out the fruit. Now mix the blackberry water and the sugar (350 grams of sugar to 1/4 L of blackberry water). Now mix the sugar/blackberry-water and alcohol all together. Filter and put it in bottles. It's ready to drink, though letting it age a bit only makes it better.
Tips:
- Use ripe, fresh berries. This will give your crème de cassis or crème de mûres the best flavor.
- Wash your berries thoroughly before using them. This will remove any dirt or debris.
- Use a food processor or blender to purée the berries. This will make them easier to strain.
- Strain the berry purée through a fine-mesh sieve. This will remove any seeds or pulp.
- Follow the recipe carefully when making your crème de cassis or crème de mûres. This will ensure that you get the best results.
- Be patient. It takes time for the crème de cassis or crème de mûres to mature. Store it in a cool, dark place for at least 6 months before drinking it.
Conclusion:
Crème de cassis and crème de mûres are delicious, versatile liqueurs that can be enjoyed in a variety of ways. Whether you're sipping them neat, mixing them into cocktails, or using them in desserts, these liqueurs are sure to please. So next time you're looking for a special treat, reach for a bottle of crème de cassis or crème de mûres and enjoy!
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