British Cassis, (Blackcurrant liqueur) by White Heron, 15% abv , 50 cl,WHBCASS50

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It is advisable to use relatively large glass containers with airtight closure for this phase. It is also advisable to keep them in a calm and dark place. You can add some spice to the flavor, such as cloves or a vanilla bean, and use 90 ° alcohol or even lower alcoholic strengths. Maceration lasts about 2 months. How To Prepare Currants: Some Crush And Those Who Do Not! To mash the berries, I use the immersion mixer. I have tried hand mashing, but found it takes a lot of effort, does not mash the berries as well, and does not seem to affect the taste. If they are recently frozen I wouldn’t imagine it would make a difference Erica. If they’d been in the freezer long enough to get frosty, I would defrost and drain before using so as not to dilute the preserving nature of the alcohol. The modern version of the beverage first appeared in 1841, when it displaced " ratafia de cassis", which had been produced in prior centuries. Top up the jar with any alcohol you have in the cupboard, ie Brandy, Whisky, Gin, Vodka, White rum etc etc. (I have used mead (given to us) Ouzo (from Greece) even Sherry if I had nothing else!!!).

Crème de Cassis Recipe - Where Is My Spoon

Take care of the fruit first. Carefully wash the currants, remove petioles and twigs, and put them to dry on a clean cloth. When they are scorched, then transfer the fruits to an airtight container. Remember that the vase must also be perfectly dry and clean. At this point you can move the jar to somewhere dark and cool. Over teh next few weeks the alcohol will extract all the colour, flavour and scent from the fruit. Hi Janie. Just finished bottling up a batch of cassis on Vancouver Island.we used 40percent cougar leakings and it is the cats meow. NOW TASTE . If it needs more sugar spoon more in and shake every now and then and after a few more weeks try it again . You could certainly use frozen fruit for this recipe. I would defrost and drain any excess water from them before using. It is possible that any extra water might dilute the preserving action of the alcohol and sugar.g sugar - I used caster sugar, but granulated would work too, it'll just take a little longer to dissolve. Finally, you will want to mix the vodka and squash together in a ratio of about 2:1. So, for every two ounces of vodka, you will want to use one ounce of squash. Second, you will want to use a relatively mild vodka. A vodka with a higher proof (or alcohol content) will be too strong for this drink. After maceration, prepare the syrup with water and sugar, in which, if you want, you can add lemon peels. When the sugar is dissolved, turn it off and let it cool completely before adding it to the alcohol. Mixing the liquids while the syrup is still warm could cause the color to become cloudy, although this does not affect the flavor. Filter Traditionally cassis is made with brandy, but you could make an equally delicious liqueur by swapping the brandy with vodka.

Easy Homemade Cassis: a Delicious Blackcurrant Liqueur

The lady doing the distilling is very good, and all is charcoal filtered. I prune her trees and and do the grafting,she supplies the hooch. There are no limits when you have talent in the neighbourhood. Lightly mash the berries with a fork, pour in the alcohol and add the cloves. Close and leave to macerate for at least a month and a half. If possible, open the container once a week to mix. I used caster sugar, but you could also use granulated. It’ll just take a little longer to dissolve. I’ve never even thought to use it as a cough medicine, I will certainly be given it a go the next time I get a cough :) Barley Barley wine Corn Mageu Pozol Tejuino Tesgüino Millet Oshikundu Tongba Rice Agkud Amazake Apo Beopju Brem Choujiu Chuak Dansul Gwaha-ju Hariya Makgeolli Mijiu Mirin Pangasi Rice wine Rượu cần Sake Sato Shaoxing wine Sonti Tapai Tapuy Rye Kvass Sorghum Pendhā Multiple grains Ale Ara Beer Boza Huangjiu

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Pour liquid through a double layer of kitchen paper and a sieve, let it drip slowly and do not squeeze Squish out the juice. Really messy so wear rubber gloves. You will look like you have butchered a pig when you do this, definately one to scare the neighbours! In 2015, the new protected geographical indication (PGI) "Crème de Cassis de Bourgogne" was approved. Promoted by a syndicate of fruit producers and liqueurs companies from Burgundy, this "Crème de Cassis de Bourgogne" guarantees the Burgundian origin and the minimum quantity of berries used in its production, essentially the variety Noir de Bourgogne. If the berries come specifically from Dijon, the capital of Burgundy, the label may say "Crème de Cassis de Dijon" instead. [ citation needed] Sales [ edit ]