Crème de cassis is a black currant liqueur (cassis is the botanical name for black currant) that was made famous by a priest, Chanoine (canon) Félix Kir (1876 - 1968). The priest was well-known as a fervent opponent of the Nazis, assisting thousands of resistance fighters to escape.
During WWII he was elected Mayor of Dijon. Dijon liquor factories at the time were fighting for survival due to the war. Kir would always give a guest a glass of white wine and Cassis, in line with an old tradition. Hence he kept alive the tradition of the Blanc-Cassis, which in time became known as the apéritif Kir.
To make a Kir the crème de cassis is poured first into the wine glass, followed by an acidic white wine. The International Bartenders Association gives a recipe using 1/10 crème de cassis, but French sources typically specify more; 19th century recipes for blanc-cassis recommended 1/3 crème de cassis, and modern sources typically about 1/5.
The white wine can be any wine, but many prefer a white Chardonnay-based Burgundy, such as Chablis. When ordering a Kir, waiters in France sometimes ask whether you want it made with crème de cassis (black currant), de mûre (blackberry) or de pèche (peach). A Kir Royal is made with Champagne or a white sparkling wine.
Blog Editor - Richard Wottrich
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