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French Holiday Cocktails from Le Relais Bernard Loiseau

French Holiday Cocktails from Le Relais Bernard Loiseau

Here are two French inspired holiday cocktails made with cassis. Blackcurrant (cassis in French) is a berry that has only been grown in France since the 16th century. This French liqueur has been produced for over 150 years, and it’s the star behind these sparkling holiday cocktails courtesy of Le Relais Bernard Loiseau.

The five-star Le Relais Bernard Loiseau and its Michelin-starred restaurant have attracted gourmands since the late chef bought this treasured hotel in 1982. Located in Burgundy’s heart, Le Relais Bernard Loiseau is befittingly a hallmark destination.

They have graciously offered to serve up two delicious holiday drinks for Honest Cooking’s readers.

The Téméraire is a French inspired holiday cocktail made with cassis, a liqueur made from blackcurrant that has only been grown in France since the 16th century.

See Also

The classic Kir is a popular French cocktail made with a measure of crème de cassis topped up with wine.

French Holiday Cocktail

Téméraire cocktail

A French inspired holiday cocktail made with cassis, a liqueur made from blackcurrant that has only been grown in France since the 16th century. 
Total Time 2 mins
Course Cocktail
Cuisine French

Ingredients
  

  • 3 1/3 oz champagne or crémant de Bourgogne
  • 1 ½ tbsp blackcurrant liqueur (cassis)

Instructions
 

  • Pour the liqueur over the bubbles, and drink immediately. The champagne or crémant has to be very fresh (cool).
Keyword cassis, christmas, christmas cocktail, holiday cocktail
French Holiday Cocktail

Kir cocktail

Kir, the popular French cocktail made with a measure of crème de cassis topped up with wine.
Total Time 2 mins
Course Cocktail, holiday cocktail
Cuisine French

Ingredients
  

  • 3 1/3 oz white burgundy wine
  • 1 ½ tbsp blackcurrant liqueur (cassis)

Instructions
 

  • Pour the white wine over the liqueur. Stir carefully if necessary
Keyword christmas, christmas cocktail, holiday cocktail
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