Giffard Casis

Giffard Casis is a blackcurrant liqueur, and blackcurrant is the whole point of it. Expect the dark, slightly musky, tart-sweet character of the fruit: deep purple in the glass, with a jammy nose and a gentle tannic edge that keeps it from tasting like plain syrup. Liqueurs in this category are sweet by design, typically somewhere between a fruit cordial and a dessert wine in weight. The blackcurrant's natural acidity usually stops it feeling cloying, which is why it works so well as a mixer. The product details don't state an ABV or a tasting profile, so treat those expectations as typical for the style, not as measured figures for this bottle. The classic use is the Kir. Pour roughly a tablespoon to a half ounce of Casis into a flute or white wine glass and top with about four ounces of chilled dry white wine, traditionally an Aligoté from Burgundy. A crisp, unoaked white such as Muscadet or a dry Chardonnay also works. Swap the wine for sparkling and you have a Kir Royale. Use brut Champagne, crémant, cava or prosecco, and keep the Casis measure small so the bubbles and dryness still lead. The same liqueur is easy to adjust from there. Add a splash to gin and tonic for a purple tint and a berry undertone. Use it in a Bramble, where it replaces the crème de mûre drizzle. Or shake half an ounce into a whiskey sour or a vodka-and-lemon drink to add colour and fruit depth without much extra sweetness. Serving it on its own is less common but reasonable. Over a single large ice cube, with a lemon twist or a few drops of fresh lemon juice, it works as a short after-dinner pour. Mixing it with soda water over ice in a tall glass makes a lighter, less sweet aperitif. A ratio of about one part Casis to four or five parts soda is a good starting point. Chilling the bottle in the refrigerator after opening is sensible for a fruit liqueur, and it makes the Kir noticeably crisper. For food, the berry tartness suits vanilla ice cream, dark chocolate desserts, cheesecake and soft cheeses like brie or fresh chèvre. A spoonful poured over sorbet or into a vinaigrette for duck or a green salad is also a straightforward way to use up what is left in the bottle.