Posted 20 hours ago

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

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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. You could certainly use frozen fruit for this recipe. I would defrost and drain any excess water from them before using. It is possible that any extra water might dilute the preserving action of the alcohol and sugar.

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 There are a few things to keep in mind when mixing vodka with squash. First, you will want to use a sweeter squash, such as pumpkin, sweet potato, or butternut. You can also use apple or pear squash. I have been making Creme de Cassis for years (one of the best ways to use up the annual glut), using a variety of recipes – all based on vodka, though I finally settled on one similar to Jane’s. Here are my observations: The Kir Royale is traditionally made with champagne: French sparkling wine! But these days, there are lots more choices for the sparkling wine component of this famous drink. We prefer Prosecco to champagne because a great bottle is cheaper, and we like the flavor even better. (For more, see Prosecco vs Champagne.) Here are some sparkling wine options to use in a Kir Royale: 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.

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Pour the creme de cassis in a champagne flute (or small wine glass) Step 2: Grab the sparkling wine I used caster sugar, but you could also use granulated. It’ll just take a little longer to dissolve.

Add water to the cassis and see how dilution affects the colour of the liqueur. Lesser brands will turn pink in colour, while quality brands will retain their rich red colour. 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! Champagne: French sparkling wine. It tastes bubbly and fruity, with undertones of almond and orange. It’s typically the most expensive sparkling wine. 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. Cava: Spanish sparkling wine. It has more citrus notes, and is a little more savory and less fruity.

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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 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 When giving it as a gift, tell the recipients to sip, not chug – it is too good and too strong for chugging.

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).

What Is a Kir Royale?

And if you can make a bottle or two last until Christmas, you’ll be rewarded by the scent and taste of summer.

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! Lightly mash the berries with a fork, pour in the alcohol and add the cloves. Close and leave to macerate for at least a month and a half. If possible, open the container once a week to mix.Carefully pour the fruit and syrup into the muslin cloth and let sit for a couple of hours to drip through. 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. They aren’t quite sweet enough to scoff straight from the bush like the strawberries or raspberries. 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).

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