in Drink Recipes

Cassis liqueur

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Ingredients for 1 servings:

  • 2 kg currants, ripe black
  • 1 handful of currants – leaves, young shoots
  • 2 kg sugar, fine-grained
  • 2 liters of schnapps (fruit brandy)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Remove the currants from the stems, mix with the leaves, and cover with sugar. Store in a cool place overnight; the berries will burst open on their own. Then, pour over the fruit brandy and stir well before pouring the liquid into jars and sealing them tightly. After a month, press the liquid through a potato press and filter through a sieve before bottling. Seal and attach labels.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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