Creme de Cassis de Dijon – Gabriel Boudier

  • Rating: 9
  • Value: 8
Type: ,
Proof: 40 (20%)
Price: $22.00 750 ML

A nice Dijon style cassis, very nice in a Kir or Kir Royale. Have a Kir not a Cosmo !

Note: In business since 1874, Gabriel Boudier has a long tradition of excellence and a commitment to use NATURAL products in making its liqueurs-unlike many of the cheaper knock off liqueurs which use extracts, synthetic ingredients, colorants and chemicals. This is liqueur is made from Cassis or black currants. Black currants are similar in flavor to blueberries, gooseberries or closer to lingonberries.

More concentrated in flavor than the above, with a strong fruity taste.
Used extensively as an aperitif or just a nice drink to have after (or before- depending) a hard day when mixed with wine or Champagne (see below).

A safe bet at a cafe if you don’t like or want the usual pastis. Also is wonderful on the rocks or mixed with mineral water. Makes for a wonderful ingredient in a cocktail when seeking color, sweetness, and fruit without resorting to a insipid liqueuer in some unnatural fluorescent color.

First ImpressionDeep jammy berry notes with crisp but round alcohol notes. Sweet and spicey jam with a slightly syrupy note like oriental fruits like lychee or longans.

Appearance: Dark magenta-like a well aged port. Thick-bodied but pristine in appearance. On swirling, leaves a oily even coat on the glass with long legs developing.

Taste: Thick rich taste that is felt as much as tasted. Deep jammy currants roll over and coat the tongue in a wave of black currants. Like drinking a jam preserve. Hmm, there is a thought: jello shots anyone?

DrinksThe drink for Cassis (as in the most well-known) is Kir, or Kir Royale (usually 1/2 ounce of Cassis to 3 ounces of chilled dry white wine or 1:6 ratio or in the case of the Kir Royale, use Champagne). It is a great way to add a lot of flavor to something with a minimum of alcohol. Also check out my recipe section for the Stockholm Syndrome Martini – just substitute the Cassis for the Ligonberry Syrup and water. If you are building a cocktail calling for Cassis, this is the one I can most recommend to use.

Bottle: Square-sided rectangular bottle (think “Johnny Walker” shape) with a beautiful belle époque multicolored label and graphics. Gives your back bar that Bistro look (or in my case maybe the Marsailles dive look). Neck foil/cap is bright red with raised silver lettering (Gabriels Boudier Dijon).

Beautiful, attractive and rétro at the same time. A timeless package from a company that has refused to change either their drink or bottle for the sake of vapid souless marketing. Well done!

Other: Maker of a select portfolio of other liqueurs and Eau de Vies that are not imported into the U.S., although there are rumors this may change

Final Thoughts: Only downside to this one is that it only comes in a 750 ml and Cassis can go bad after time- so use early and often! Pity to waste it! Might try refreigeration after opening – or plan a party around using a fair amount.

Also good in cooking-sauces, glazes, or on ice cream. Try it in your mineral water for the for a adult alternative to soda (in Sweden this would be calledSafft using lingonberry syrup).

Website: None yet – soon?

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