What is Crème de Cassis? | Alcohol Professor

Everything to know about the liqueur made from a little purple berry that plays a big role in an elegant cocktail—and so much more.

Creme de cassis bottle photo credit Elliott Clark

You may be familiar with a Kir Royal, where a flute of Champagne is topped with a splash of crème de cassis, a tangy, thick purple liquor made from blackcurrants. The drink sounds as swanky as it tastes. But what exactly is a blackcurrant? How do they grow and find their way into a liqueur? And in what other drinks can I use a bottle besides this bright bubbly-based elixir?

I had all these questions and more before a recent trip to Burgundy to witness the blackcurrant harvest and explore this classic yet underused fruit liqueur.

History of Crème de Cassis

Judith Cartron with cassis photo credit Elliott Clark

Crème de cassis dates back to 1841, where it was created in Burgundy as a way to cover up poor quality local wine—kind of like the OG wine cooler. Joseph Cartron was the eponymous founder of a company founded in 1882 in Nuits-Saint-Georges, which supplied lemonades and seltzers to area businesses. They began producing their version of the liqueur, referred to as “Double Crème de Cassis Cartron”, which became an industry standard for its inclusion of top-quality blackcurrants and high production standards. Today, the company remains family-owned, with Judith Cartron serving as general manager. Annually, Cartron produces about a million bottles of different liqueurs and vermouth, but crème de cassis remains their flagship expression.

How Crème de Cassis is Made

During my visit, Cartron walked me through the process of making crème de cassis, from the field to the cellar—starting with its biggest misconception as a simple, overly sweet liqueur whose brands are interchangeable. “In reality, a high-quality creme de cassis is the result of an ancestral know-how that has been transmitted from generation to generation,” she says. “The strong will to go on using the best variety of fruit even if it’s more expensive.”

Blackcurrants photo credit Elliott Clark

Let’s start with that fruit. Cartron and other top producers of crème de cassis use the indigenous noir de Bourgogne variety, which, while more fragile and expensive with lower yields, is also the most aromatic, and lends a lengthy finish to the liqueur. It’s generally planted in December on the same slopes used for Burgundy’s Grand Crus vineyards, with leaves sprouting the following March. It takes three years for the shrubs to bear fruit, which is ripe when it turns red inside. An annual harvest happens late June to early July, and the shrubs produce berries for about fifteen years.

Joseph Cartron has developed strong connections with local farmers in Nuits-Saint-Georges to source consistent, high-quality fruit. I visited one of their vineyards in mid-summer, when tiny berries hung from branches; most were a deep eggplant purple hue, interspersed with a few that were more burgundy toned. During my WSET Diploma wine studies, I remember coming across references to Cabernet Sauvignon having a signature aroma of blackcurrant leaf, though I never knew what one actually smelled like. I tore off a leaf and rubbed it between my fingers; sure enough, it had the unmistakable scent of a Cab. I also grabbed a few off the branch to sample its distinctive, almost indescribable flavor that veers a little towards blackberry. “Blackcurrant has a unique taste that can’t be compared to any other fruit,” Cartron told me. “This small and dark berry has a rich, deep flavor that balances sweet and tart notes.”

Once the blackcurrants are harvested, they’re macerated for four to six weeks in beet alcohol to coax out the color and aromas. The resulting infusion is decanted but not filtered, which adds body and viscosity. Sugar provides depth of flavor, balance and smoothness. Thanks to the use of the noir de Bourgogne blackcurrant and the traditional product methods, Cartron Crème de Cassis has received the designation Crème de Cassis de Bourgogne, which is a Protected Geographical Indication (PGI).

Using Crème de Cassis

Creme de Cassis cocktail photo credit Elliott Clark

Of course, crème de cassis is perfect in a Kir Royale, where one ounce is topped with four ounces of Chilled Champagne, or Kir Normale, in which the bubbly is swapped out for Aligoté, a dry white wine made in Burgundy. Neither calls for a garnish beyond its gorgeous reddish-purple tint. We also sampled it in other fizzy concoctions like one with rhubarb syrup and verbena topped with Crémant de Bourgogne. I like to add a splash to sparkling water over ice, garnished with a lemon wedge, for a Burgundy Spritz.

Cartron says it adds depth to gin and vodka cocktails, balances the sweetness and accentuates the tartness in drinks with citrus juices, and compliments the oak and vanilla notes of aged spirits like Cognac or whiskey. It’s delicious foil for salty cheeses or rich meats like duck or game, and enhances the bitterness of dark chocolate and the aromas of red fruits in a berry panna cotta.

Above all, Cartron believes, it’s a bottle that shouldn’t be gathering dust on your shelf. “Crème de cassis is an incredibly complex and versatile liqueur that offers a taste experience unlike any other,” she says. “Embrace it for its unique flavor, ability to elevate cocktails, rich heritage in French winemaking traditions—and its part of French ‘art de vivre.’”

Crème de Cassis Cocktails

Berry Bramble

This cocktail can be garnished with whatever options happen to be in season: strawberries, blackberries or even cranberries. The addition of crème de cassis takes the drink from a simple Sour to something decidedly more complex.

1 ½ oz. gin

½ crème de cassis

¾ oz. lemon juice

½ oz. simple syrup

Fresh berries, for garnish

Add all ingredients except garnish to a cocktail shaker, add ice and shake until well-chilled. Strain into a Collins glass with crushed ice and garnish with the fresh berries.

Luxury Tax

This boozy and stirred drink combines the smooth kick of Cognac with unctuous crème de cassis and the warming spices typically found in red vermouth. If you can’t find vermouth from Joseph Cartron, use another French brand like Dolin.

⅔ oz. Cognac

⅓ oz. crème de cassis

1 oz. red vermouth

Sparkling water, to top

Add the first three ingredients to a highball glass, add ice and stir to combine. Top with sparkling water.

Blackcurrant Margarita

A full ounce of crème de cassis surprisingly changes the profile of a classic Margarita more than any fruit purée ever could. Use a blanco Tequila for the other flavors to truly shine through, or a reposado for a richer, agave-forward libation.

1 oz. crème de cassis

1 ½ oz. Tequila

½ oz. lime juice

¼ oz. triple sec

Salt and lime wedge, for rimming

Rub half the rim of a cocktail glass with the lime wedge, coat with salt and set aside. Add the other ingredients to a cocktail shaker, add ice and shake until well-chilled. Strain into the prepared glass.