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.
The classic Kir is a popular French cocktail made with a measure of crème de cassis topped up with wine.
- 3 1/3 oz champagne or crémant de Bourgogne
- 1 ½ tbsp blackcurrant liqueur (cassis)
- Pour the liqueur over the bubbles, and drink immediately. The champagne or crémant has to be very fresh (cool).
I enjoy listening to the stories of the people who devote their time to fill our stomachs with scrumptious food. And of course, experiencing and sharing my thoughts on the cuisines that span across the world.