I may be wrong, but as far as I understand "creme de" in liqueurs simply means that it is at least 25% sugar by weight. I've been on a liqueur making binge this summer and using that simple rule has proved effective for me so far.
There is a creme de cassis available online in Canada called Creme De Cassis Gabriel Boudier made in France. There's also an Ontario based distillery making it: Elora Distilling Crème de Cassis.
We had a gigantic blackcurrant bush when we lived in Northern Ontario that produced far more blackcurrants than we could use, so I used to make cassis. I love using it to soak my fruitcakes at Christmas.
Blackcurrant was thought to be a host for a disease of white pine trees and for decades it was illegal to plant it in much of the United States. So blackcurrant flavor is common in Europe but almost unknown in the USA. The niche is sort of filled by the (much less pleasant, to my taste) Concord grape. Sort of. They really don’t have much in common.
It seems Cherry Rocher has updated their labelling, and the bottle you have must have been made prior to that redesign. Cherry Rocher now lists on their website what they call Crème de Cassis, as well as something different they call Coeur de Cassis-the latter of which seems to have less added sugar. What you used in the video would seem to have been bottled under the same rules as anything labeled Crème de Cassis. Crème de Cassis is not a formal appellation in France, but the name implies a minimum of 15% ABV (30 proof) as well as having added sugar (at least 400 g per liter). "Crème de Cassis de Dijon" is an appellation controlled name, as is "Cassis de Bourgogne," each of which confirms the place of origin for the blackcurrant berries used. As to this recipe (though I haven't tried it) I think putting Cassis in equal part with the gin would make for a relatively sweet cocktail, which some people may be wanting. Using a complex, interesting, and not-too-savory gin is exactly what I would recommend, as well. I also think one could substitute any sort of sweet and tart liqueur instead of the cassis for a similar and satisfying alternative. Options might include Crème de Muir, Chambord, or another sweet, low-ABV fruit liqueur. I have a bottle of an Açai liqueur that might be interesting here.
Creme de cassis is needed for Kir and Kir royale--easy to get in France. Odd that you cannot find it near you! In the large local liquor store near me (New England) I can find only one maker though!
If you're in Eastern Mass, Total Wines carries a few different brands. If you're in New Hampshire, then my condolences for being at the mercy of the NH Liquor and Wine Outlet
The next time you are in the Province of Québec, you should be able to find Crème de cassis at the SAQ (Socièté des alcools de Québec). A search on their website returned 4 results -- 2 imported from France, and 2 from Québec.
Next time you go to Montreal for shopping, I'm sure you'll be able to find some crème de cassis from Cassis Monna et filles at the SAQ. They're cassis producers from l'Île d'Orléans and all of their products are delicious, especially their crème de cassis. My husband likes sweet cocktails, and we very often make a mock royal kir using Monna et filles' crème de cassis and some local sparkling cider. Very delicious. They also have a recipe for cassis sangria on their cassis wine, and it's really refreshing in the summer, it being a bit tarter than most sangrias.
Oh I must try. In november I will be able to make this from ingredients from 1 distillery ;) and I do have a Creme de Cassis from Briottet so will do a side by side.
You can get creamed de cassis at Cassis Mona et Files. It is on the Isle D’Orleans just outside Quebec. Went there on vacation a couple of years ago. Their website says they will deliver.
Hello, just discovered your channel. As for Crème de Cassis, it’s available at the SAQ. You referred to Montreal and Quebec City on your channel, so I imagine that if you really want it, you could stop at the SAQ. Salut!
I enjoy all of your videos especially the old cookbooks. It is clear you are a gin aficionado from the number of gin cocktails you feature but please show more as I can not even abide the smell of gin. Once in my younger years I even quit dating a girl who was a gin drinker because of the gin odor. To quote Jimmy Buffet, It's my own damn fault, as the first time I got sick from alcohol was in my teen years from drinking gin. Now 60+ years later I still can not stand it. LOL 😂
Dillon's has a black currant liqueur / creme de cassis on their web site, but I do not see it listed on the LCBO. They used to make a product called "Niagara Cassis", which was a nice digestif to sip after a big meal. I don't know if they're the same or not. Maybe a good reason to take a drive down to Beamsville, Glen?
4:25 "we've got about a dozen different gins I could have chosen from" REALLY?? That’s such a Glen throwaway line that's both surprising and unsurprising at the same time. Respectfully, W.S.
I was surprised when I looked up Creme de Cassis and found that it has nothing to do with cream. It seems to be Cassis, which you used, with added sugar. Anyway, my Mr. Boston guide says to use 1/4 the amount of Creme de Cassis, not equal proportions.
Is the Crème de Casis available at the SAQ, Lejay, similar to yours or the more “legit” one you were referring to? If he curious to try this with Brockman’s Gin which has strong notes of blackberry. I wonder if it would get lost or add an extra level. Guess I’ll have to try it tonight and let you know. 😀
Gin the booze that hates cowards and people who can’t handle a touch of a head pounding hangover in the morning. However if I were looking for a gin with training wheels I definitely agree with the recommendations of Bombay Sapphire
Hendricks started me on my exploration and ultimately love for gin. Having grown up in a “Beefeaters Gin” household, I wouldn’t have ever expected that I would drink gin, but like the sweeter “New World” Gina of today. Be careful of some of the new flavored gin ( rose petal etc.) Irish gins as they are stout… dare I say battery acid!😮
Iirc, for a fruit or berry liqueur to be called "creme de [whatever]," it has to have at least 250 grams of sugar per liter. Additionally, Creme de Cassis must have at least 400 grams of sugar per liter to be called that. So presumably: "Cassis" = blackcurrant liqueur with at least 100 grams sugar per liter. "Creme de Cassis" = blackcurrant liqueur with at least 400 grams of sugar per liter.
Strange you can't import Creme de Cassis. Maybe something to do with the ban on all currants in the US? So people don't know the taste? How do you survive without a Kir?
I think you've misunderstood - you can definitely import Cassis to Canada. There has never been a ban on blackcurrants in Canada. It's about the way liquor is sold (here and everywhere) that some brands are harder to get your hands on. The Liquor stores in my area only ever seem to have this one brand, and I'm not interested enough in cassis to travel and find other brands.
I may be wrong, but as far as I understand "creme de" in liqueurs simply means that it is at least 25% sugar by weight. I've been on a liqueur making binge this summer and using that simple rule has proved effective for me so far.
There is a creme de cassis available online in Canada called Creme De Cassis Gabriel Boudier made in France. There's also an Ontario based distillery making it: Elora Distilling Crème de Cassis.
Thanks!
We had a gigantic blackcurrant bush when we lived in Northern Ontario that produced far more blackcurrants than we could use, so I used to make cassis. I love using it to soak my fruitcakes at Christmas.
I have a black currant bush that is just beginning to bear.. Looking forward to making yummy stuff next year!
Blackcurrant was thought to be a host for a disease of white pine trees and for decades it was illegal to plant it in much of the United States. So blackcurrant flavor is common in Europe but almost unknown in the USA. The niche is sort of filled by the (much less pleasant, to my taste) Concord grape. Sort of. They really don’t have much in common.
The depth of your knowledge never fails to impress me, Glen.
Dillon’s #7 is one of my go to gins. It is amazing how the ingredients greatly affect the taste of these cocktails.
It seems Cherry Rocher has updated their labelling, and the bottle you have must have been made prior to that redesign. Cherry Rocher now lists on their website what they call Crème de Cassis, as well as something different they call Coeur de Cassis-the latter of which seems to have less added sugar. What you used in the video would seem to have been bottled under the same rules as anything labeled Crème de Cassis.
Crème de Cassis is not a formal appellation in France, but the name implies a minimum of 15% ABV (30 proof) as well as having added sugar (at least 400 g per liter). "Crème de Cassis de Dijon" is an appellation controlled name, as is "Cassis de Bourgogne," each of which confirms the place of origin for the blackcurrant berries used.
As to this recipe (though I haven't tried it) I think putting Cassis in equal part with the gin would make for a relatively sweet cocktail, which some people may be wanting. Using a complex, interesting, and not-too-savory gin is exactly what I would recommend, as well. I also think one could substitute any sort of sweet and tart liqueur instead of the cassis for a similar and satisfying alternative. Options might include Crème de Muir, Chambord, or another sweet, low-ABV fruit liqueur. I have a bottle of an Açai liqueur that might be interesting here.
Cassis Monna & Filles outside Quebec City makes a delicious crème de cassis
Creme de cassis is needed for Kir and Kir royale--easy to get in France. Odd that you cannot find it near you! In the large local liquor store near me (New England) I can find only one maker though!
If you're in Eastern Mass, Total Wines carries a few different brands. If you're in New Hampshire, then my condolences for being at the mercy of the NH Liquor and Wine Outlet
The next time you are in the Province of Québec, you should be able to find Crème de cassis at the SAQ (Socièté des alcools de Québec). A search on their website returned 4 results -- 2 imported from France, and 2 from Québec.
just posted this exactly (and deleted my comment when i found yours) i second this: same 4 results.
You had me at black currant. Yum. Have a blessed day ✝
I had a heck of a time finding Crème de Cassis here in Oregon USA. Luckily there is a little distillery in Oregon making it.
Try the Bourbon Renewal!
Cool, another use for the bottle we bought for kir royale! I wonder if Plymouth gin would’ve a good fit.
Sounds good. I imagine it might be even better with a more creamy texture!
I wonder how many bottles of creme de Cassis Glen will be sent now
Next time you go to Montreal for shopping, I'm sure you'll be able to find some crème de cassis from Cassis Monna et filles at the SAQ. They're cassis producers from l'Île d'Orléans and all of their products are delicious, especially their crème de cassis. My husband likes sweet cocktails, and we very often make a mock royal kir using Monna et filles' crème de cassis and some local sparkling cider. Very delicious. They also have a recipe for cassis sangria on their cassis wine, and it's really refreshing in the summer, it being a bit tarter than most sangrias.
Oh I must try. In november I will be able to make this from ingredients from 1 distillery ;) and I do have a Creme de Cassis from Briottet so will do a side by side.
You can get creamed de cassis at Cassis Mona et Files. It is on the Isle D’Orleans just outside Quebec. Went there on vacation a couple of years ago. Their website says they will deliver.
Yes, please, try the Ungava!
Hello, just discovered your channel. As for Crème de Cassis, it’s available at the SAQ. You referred to Montreal and Quebec City on your channel, so I imagine that if you really want it, you could stop at the SAQ. Salut!
I enjoy all of your videos especially the old cookbooks. It is clear you are a gin aficionado from the number of gin cocktails you feature but please show more as I can not even abide the smell of gin. Once in my younger years I even quit dating a girl who was a gin drinker because of the gin odor. To quote Jimmy Buffet, It's my own damn fault, as the first time I got sick from alcohol was in my teen years from drinking gin. Now 60+ years later I still can not stand it. LOL 😂
Since I do mainly cocktails from pre-WW2... They are mostly gin cocktails.
Interesting. Did find creme de casis and used a local blueberry gin. I think I need a better vermouth.
Dillon's has a black currant liqueur / creme de cassis on their web site, but I do not see it listed on the LCBO. They used to make a product called "Niagara Cassis", which was a nice digestif to sip after a big meal. I don't know if they're the same or not. Maybe a good reason to take a drive down to Beamsville, Glen?
I'm thinking a dash or two of bitters would be a good way to add nuances
Julie, your darker hair looks great. BTW, I had no idea that gin could be made from rye.
Your next trip to Quebec or Montreal....SAQ has 3 different Creme de Cassis available
4:25 "we've got about a dozen different gins I could have chosen from" REALLY?? That’s such a Glen throwaway line that's both surprising and unsurprising at the same time. Respectfully, W.S.
I would have expected the cassis to be more purple. But maybe that is because I'm primed by the soda with the same name.
I was surprised when I looked up Creme de Cassis and found that it has nothing to do with cream. It seems to be Cassis, which you used, with added sugar. Anyway, my Mr. Boston guide says to use 1/4 the amount of Creme de Cassis, not equal proportions.
Try this:
4 cl Brockmans premium Gin
5 cl dry vermouth
2 cl Cassissée
and a little lemon zest
Is the Crème de Casis available at the SAQ, Lejay, similar to yours or the more “legit” one you were referring to?
If he curious to try this with Brockman’s Gin which has strong notes of blackberry. I wonder if it would get lost or add an extra level.
Guess I’ll have to try it tonight and let you know. 😀
@glenandfriends is there a 'beginners' gin you would suggest?
I like Bombay Sapphire.
Hendrick's
Gin the booze that hates cowards and people who can’t handle a touch of a head pounding hangover in the morning. However if I were looking for a gin with training wheels I definitely agree with the recommendations of Bombay Sapphire
Hendricks started me on my exploration and ultimately love for gin. Having grown up in a “Beefeaters Gin” household, I wouldn’t have ever expected that I would drink gin, but like the sweeter “New World” Gina of today. Be careful of some of the new flavored gin ( rose petal etc.) Irish gins as they are stout… dare I say battery acid!😮
I will agree with the Bombay Blue Sapphire 💙
My understanding is that any liqueur that is Cassis is Creme De cassis.
👍👍
Mona et filles ( crème de cassis ) à la SAQ !
I enjoyed your laugh over the phrase "too fruity!" I presume you were remembering the Seinfeld Snapple scene. Poor Babu.
Just so you know I was able to find Crème de Cassis in Alberta made by Gabriel Boudier in France.
!ALGORIRTHM!
Iirc, for a fruit or berry liqueur to be called "creme de [whatever]," it has to have at least 250 grams of sugar per liter. Additionally, Creme de Cassis must have at least 400 grams of sugar per liter to be called that. So presumably: "Cassis" = blackcurrant liqueur with at least 100 grams sugar per liter. "Creme de Cassis" = blackcurrant liqueur with at least 400 grams of sugar per liter.
Strange you can't import Creme de Cassis. Maybe something to do with the ban on all currants in the US? So people don't know the taste? How do you survive without a Kir?
I think you've misunderstood - you can definitely import Cassis to Canada. There has never been a ban on blackcurrants in Canada. It's about the way liquor is sold (here and everywhere) that some brands are harder to get your hands on. The Liquor stores in my area only ever seem to have this one brand, and I'm not interested enough in cassis to travel and find other brands.
Use 🇬🇧Ribena as a Cassis?
Now available. I’m sure you are aware but here is the info: Elora Distilling Crème de Cassis
$32.95
LCBO#: 25560