Creme de Cassis/Kir
adapted from A Little French Cookbook by Janet Laurence
2 cups currants, stalks removed, washed
4 cloves
1 inch cinnamon stick
3 cups vodka
sugar
Place prepared currants in a large glass jar, add the cloves and cinnamon, cover with spirit, shake well, and leave to infuse for at least two months. From time to time, give the jar a good shake.
When well flavored, strain off liquid. For every two cups, stir in 1 cup sugar, mixing until dissolved. Bottle and drink as liquor, use for kir, pour over icecream, or use to flavour desserts.
Kir:
The ideal proportions for kir are one part cassis to five parts white Burgundy. In practice it is simplext to pour a small measure of cassis into a glass and fill up with the wine.
We talk about this recipe HERE.
adapted from A Little French Cookbook by Janet Laurence
2 cups currants, stalks removed, washed
4 cloves
1 inch cinnamon stick
3 cups vodka
sugar
Place prepared currants in a large glass jar, add the cloves and cinnamon, cover with spirit, shake well, and leave to infuse for at least two months. From time to time, give the jar a good shake.
When well flavored, strain off liquid. For every two cups, stir in 1 cup sugar, mixing until dissolved. Bottle and drink as liquor, use for kir, pour over icecream, or use to flavour desserts.
Kir:
The ideal proportions for kir are one part cassis to five parts white Burgundy. In practice it is simplext to pour a small measure of cassis into a glass and fill up with the wine.
We talk about this recipe HERE.
