Mathilde Cassis Liqueur

Mathilde Cassis is a blackcurrant liqueur, and the fruit sets its character. Expect a deep purple-black colour and an aroma of crushed dark berries, with the slightly musky, tart edge that blackcurrant has and other berries lack. Cassis liqueurs are usually sweet and syrupy, but good ones keep enough natural acidity to avoid tasting like jam. The label gives no ABV, so check the bottle for strength. Liqueurs in this style typically sit well below spirit strength. Because it is sweet and concentrated, cassis is used more often as a modifier than as a base. The best-known use is the Kir, which is a small measure of cassis topped with chilled dry white wine, traditionally Aligoté. Swapping in sparkling wine makes a Kir Royale. A common starting ratio is about one part cassis to five parts wine, and you can adjust it to taste. Cassis also works in a Kir-style spritz with soda water and a lemon wedge. This gives a lighter, drier long drink with a clear purple tint. In shaken and stirred drinks, a bar spoon or a quarter ounce adds dark fruit and colour without much volume. It suits a Bramble, where it is drizzled over crushed ice, gin and lemon juice. It also works in a French Martini variation, in a Gin Fizz, or in a bourbon sour, where the blackcurrant sits well next to oak and citrus. A small amount in a vodka or gin tonic gives a fruit-forward highball. For sipping, serve it neat in a small cordial glass, lightly chilled, or over a large ice cube if the sweetness feels heavy. A dash of soda water or a lemon twist loosens it up. At the table, cassis is a natural match for dark chocolate, vanilla ice cream, or a plain cheesecake. It can also be spooned over sorbet or poured into the glaze of a berry tart. Once opened, keep the bottle in a cool, dark place and recap it tightly. Refrigeration helps preserve the fresh fruit aroma.