The use of black currants in cocktails has lagged, as delicious domestically produced liqueurs are still hard to come by. That makes Current Cassis, a new small-batch product from the Hudson ...

Brunch-time Kirs have given cassis a bad name. For one thing, the black-currant liqueur employed is often a trashy artificial brand, as opposed to true fruit creme de cassis. What’s more, the… ...

Current Cassis (styled as C. Cassis), operates out of a renovated 1860s-era dairy barn at 108 Salisbury Turnpike, producing liqueurs and a spritz made from blackcurrant.

I think “cassis” is a pretty good descriptor for a lot of red wines, because it connotes a concentrated, dark, tangy black currant note. I don’t see currants at the store very often, which is a shame ...

In New York, where Rachael Petach uses the fruit to produce her black currant liqueur, C Cassis, the ban was overturned in 2003. C Cassis, sweetened with honey and less syrupy than traditional creme ...

Cassis refers to an intense black currant character, and most often it is used to refer to crème de cassis, a darkly colored, sweet black currant flavored liqueur. This beverage dates back to the 16th ...

Let the cassis boil down for 1 minute, then mix in the vinegar, thyme, pepper, stock, and preserves. Boil the mixture hard until it thickens: drag the wooden spoon through the sauce, and if it ...