British Cassis, (Blackcurrant liqueur) by White Heron, 15% abv , 50 cl,WHBCASS50

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One book I read said it takes 4 years to mature – they were right! So, make a LOT. This way, if impatient, you can taste it along the way and have a chance of having some left after 4 years. Or just make it every year! At this point you can move the jar to somewhere dark and cool. Over teh next few weeks the alcohol will extract all the colour, flavour and scent from the fruit. Prosecco: Italian sparkling wine. It’s a little sweeter than champagne and has lighter bubbles. It’s fruity and flowery, with notes of apple, pear and lemon. DO NOT discard the skins – as mentioned by others, they are awesome on and in ice cream. You can also use them instead of berries in cooking . For a savoury dish, I use them with pork chops. For storage, just put them in a really clean jar – with all the sugar and alcohol still left on them, they do not need refrigeration (at least in south-eastern Pennsylvania, where it gets rather warm). Once the syrup is cold, add it to the currants, mix well, and filter the liquid before proceeding to the filling. In this way, you can eliminate any residues and obtain an even more fine liqueur. To do this, use a tightly meshed sieve placed inside the funnel or filter paper or cotton wool, which will retain impurities. Storage

Champagne: French sparkling wine. It tastes bubbly and fruity, with undertones of almond and orange. It’s typically the most expensive sparkling wine. If using frozen berries, I do not rinse them off – if they were not washed before, there is little or no ice. It is advisable to use relatively large glass containers with airtight closure for this phase. It is also advisable to keep them in a calm and dark place. You can add some spice to the flavor, such as cloves or a vanilla bean, and use 90 ° alcohol or even lower alcoholic strengths. Maceration lasts about 2 months. How To Prepare Currants: Some Crush And Those Who Do Not! To mash the berries, I use the immersion mixer. I have tried hand mashing, but found it takes a lot of effort, does not mash the berries as well, and does not seem to affect the taste.Once you’ve compiled all the ingredients, making a Kir Royale is a breeze! The only tip is to add the berry liqueur first, then add the bubbles. Typically we recommend adding the sparkling wine first: this avoids overfilling the glass with out of control champagne bubbles. But for this drink, the fizzy bubbles make the drink look ultra festive! When to serve a Kir Royale They aren’t quite sweet enough to scoff straight from the bush like the strawberries or raspberries. Cava: Spanish sparkling wine. It has more citrus notes, and is a little more savory and less fruity. Let it rest for half a day, stirring occasionally, then proceed with bottling. To do this, use a funnel lined with gauze. Please place it in a cool and dry place, preferably in the dark, for at least 1 month.

Carefully pour the fruit and syrup into the muslin cloth and let sit for a couple of hours to drip through. Traditionally cassis is made with brandy, but you could make an equally delicious liqueur by swapping the brandy with vodka. Following the preparation, we will see you shortly. You get just under a liter and a half. Here I propose a classic alcohol-based recipe, with two resting phases of at least a month and a half each. Ingredients For 2 Bottles Of About 700 ml Second, you will want to use a relatively mild vodka. A vodka with a higher proof (or alcohol content) will be too strong for this drink.Finally, you will want to mix the vodka and squash together in a ratio of about 2:1. So, for every two ounces of vodka, you will want to use one ounce of squash. Be sure to give it a stir at least once a day, and after a week the sugar should all have dissolved.

After maceration, prepare the syrup with water and sugar, in which, if you want, you can add lemon peels. When the sugar is dissolved, turn it off and let it cool completely before adding it to the alcohol. Mixing the liquids while the syrup is still warm could cause the color to become cloudy, although this does not affect the flavor. Filter If you come to this recipe too late in the season, please do bookmark or pin the recipe for next year. I promise it’ll be worth the wait ;)Whether I use fresh or frozen (defrosted) berries does not seem to make a difference, even if they have been in the freezer for a couple of years. (We keep them in zippered bags). And if you can make a bottle or two last until Christmas, you’ll be rewarded by the scent and taste of summer. The Kir Royale is genius because it pairs the sweetness of berry liqueur with the acidity and effervescence of sparkling wine. It’s traditionally made with crème de cassis, but you can also make it with other berry liqueurs. Here’s what’s you need for a Kir Royale: Yes, you can mix vodka with squash. This is a popular drink combination in many parts of the world. Take care of the fruit first. Carefully wash the currants, remove petioles and twigs, and put them to dry on a clean cloth. When they are scorched, then transfer the fruits to an airtight container. Remember that the vase must also be perfectly dry and clean.