Mr. Boston Creme De Cassis

Creme de cassis is a blackcurrant liqueur, and this Mr. Boston bottling is the dark, jammy sort that bartenders keep around as a modifier rather than a bottle to pour on its own. The listing doesn't give an ABV, a fruit origin, or tasting notes, so what follows describes the style. Expect a deep purple-red color, a nose of crushed blackcurrant with a faint leafy, slightly musky edge, and a sweet, syrupy palate. Cassis is among the sweeter liqueur categories, and the berry's natural tartness is what keeps it from tasting flat. Entry-level versions like this one usually lean more on sweetness and plain fruit than on the tannic depth of the Burgundian classics. The classic use is the Kir: about a quarter-ounce to half an ounce of cassis topped with chilled dry white wine, traditionally Aligoté but any crisp, unoaked white works. Swap in sparkling wine and it becomes a Kir Royale, which is a good use for a modest bottle because the bubbles and acidity offset the sugar. Beyond that, cassis is a standard ingredient in the Cassis Fizz, a short pour lengthened with soda water and a lemon wedge, and in the Black Currant Martini-style drinks that pair it with vodka and a squeeze of lemon. It also works as a small float or rinse in sours. A half-ounce in a whiskey or gin sour adds color and berry depth, and you should cut back the simple syrup to compensate. For serving, keep the bottle in the fridge once opened if you plan to use it slowly, and pour it cold. Neat, it is better as a small, chilled pour in a cordial glass than as a full serving, since the sweetness builds quickly. Over ice with a splash of soda or tonic is the easiest way to drink it on its own, and a twist of lemon or orange peel brings out the tart side of the fruit. For wine drinks, use a flute or a small white-wine glass and add the cassis first so the wine mixes it in without stirring. At the table, cassis suits vanilla ice cream, a plain cheesecake, or dark chocolate desserts, where a spoonful drizzled over the top works like a quick berry sauce. It also goes with sharper cheeses such as aged goat cheese or a mild blue, since the sweetness cuts the saltiness.