Dekuyper Creme De Cassis

DeKuyper Creme de Cassis is a blackcurrant liqueur made in Massachusetts, and it is a staple of the cocktail cabinet. Expect a deep purple-red color and a ripe, jammy blackcurrant aroma with the slightly musky, tart-sweet character the fruit is known for. Liqueurs in this style are sweet and syrupy on the palate. A tangy edge of berry acidity keeps the sweetness from turning flat, and the finish is usually fruity and lingering. No ABV, age, or production method is given for this bottle, so check the label for strength. Its main job is as a cocktail modifier. The classic use is the Kir: about a quarter-ounce to half an ounce of cassis topped with a dry, crisp white wine, traditionally a Bourgogne Aligoté, though any dry, high-acid white works. Swap in sparkling wine and you have a Kir Royale, which gets more color and lift from the bubbles. Because the liqueur is sweet, add it a little at a time and taste as you go, since too much will flatten the wine. It also works in a Cassis Spritz, where a measure goes into a wine glass with ice and club soda or sparkling water. The same measure can be stirred into a Vodka Cassis or a Gin and Cassis, or added to a Bramble in place of the usual crème de mûre drizzle, where it gives a darker, more tart berry note. You can also drink it neat, though the sweetness makes it better as a small after-dinner pour than as a long drink. Served in a cordial glass at cool room temperature, or chilled from the refrigerator for a cleaner, less cloying feel, it suits vanilla ice cream or a dessert built on dark chocolate, almonds, or baked stone fruit. A spoonful over a plain cheesecake or panna cotta works as a quick sauce. Pairings are best kept to dishes that can hold their own against a sweet, tart fruit liqueur: duck, pork, and game in a berry reduction, or a soft rind cheese with a thin drizzle. Once opened, store the bottle upright in a cool, dark place and keep the cap tight. It will stay stable for a long time, though the fresh fruit aroma slowly fades.