♦ Add 1 or 2 tbsp (15 to 30 ml) of Crème de Cassis to a glass of dry white wine. To create a pretty visual effect, make sure you pour the white wine before adding the Crème de Cassis. This way, the liqueur will settle to the bottom of the glass.
Other varieties ♦ Use sweet or sparkling cider to make a Kir Breton. ♦ Try a Cardinal or a Communard—a Kir made using dry red wine. ♦ For a lasting impression, nothing beats a Kir Royal made using champagne or sparkling wine.
♦ Mix equal portions of pale ale and white grape juice in a tall glass. Add 1 tbsp Crème de Cassis.
(makes one pitcher)
500 ml Fruité
300 ml orange juice
200 ml club soda
100 ml Crème de Cassis ♦ Mix all ingredients together and serve with ice and pieces of fruit.
♦ Mix equal portions of lemonade and sweet cider. Add 1 tbsp Crème de Cassis.
♦ In a beer glass, add a dash of crème de cassis and then fill the glass halfway with blonde ale and the rest of the way with lemonade.
♦ Add 1 or 2 tbsp (15 to 30 ml) of crème de cassis to a glass of blonde ale or witbier.
♦ In a beer glass, combine half a glass of cider and half a glass of beer (blonde ale or witbier) with 1 tbsp of crème de cassis.
♦ Muddle two lime quarters in a large glass and fill it two thirds of the way with ice cubes. Stir in 1 tbsp of crème de cassis, 1-1/2 oz of tequila, and 4 oz of ginger ale.
♦ In a large glass, combine 1 oz of vodka, 3/4 oz of crème de cassis, 2-1/2 oz of pear nectar, and 1-1/2 oz of grapefruit juice. Add a few ice cubes before enjoying this homemade creation.
Into a large glass filled with ice, pour 1/2 oz of crème de cassis and 1/2 oz of amaretto. Fill the glass halfway with orange juice and the rest of the way with club soda.
In a shaker, combine 1-1/2 oz of vodka, 1/2 oz of lime juice, 1/2 oz of cranberry juice, and a dash of crème de cassis.
Mix together 1 oz of milk and 1/2 oz of crème de cassis. Then add 1 oz of coconut milk and 1 oz of Bailey’s. Stir again.
In a large glass, mix 3 oz of orange juice, 1-1/2 oz of Calvados, 3/4 oz of crème de cassis, and a dash of lemon juice.
In a shaker, mix 2 oz of orange juice, 2 oz of pineapple juice, 1 oz of rum, 1 oz of crème de cassis, and 1 oz of coconut rum. Our homemade summertime favourite.
In a shaker, combine 1 oz of vermouth, 2 oz of vodka, and 1 oz of crème de cassis.
Add 1 oz of Capiteux to 4 oz of tonic water.
In a blender, combine 1/2 oz of rum, 1/2 oz of crème de cassis, 10 strawberries, 3 ice cubes, 2 tbsp of icing sugar, and coconut milk (to taste).
In a shaker, pour in 1-1/2 oz of tequila, 1 oz of apple juice, and 1/2 oz of crème de cassis.
♦ For a special touch, add a little Crème de Cassis to your cognac, pastis, pale ale, martini, etc. You can also use Crème de Cassis instead of grenadine in many of your cocktails.
Into a large glass, pour 1 oz of triple sec and 1 oz of Crème de Cassis. Fill the glass with tonic water and ice cubes.