A sweet French liqueur made from blackcurrants, produced predominantly in Burgundy. It is the essential ingredient in the Kir and Kir Royale.

Jeffrey Morgenthaler's cassis-laced bourbon sour layers dark berry sweetness over lemon and Angostura, drinking like a whiskey sour with a deeper, wine-stained finish.

Bourbon Renewal

A rich Kir Royale with extra cassis -- darker, more intensely blackcurrant-flavored, with champagne's bubbles lifting the berry depth.

Cassis Royale

A Trader Vic creation of tequila and crème de cassis lengthened with lime and ginger beer, producing a dark-fruited, spicy highball with agave warmth beneath the fizz.

El Diablo

A Burgundian aperitif combining chilled dry white wine with a splash of blackcurrant liqueur, drinking light, faintly sweet, and jewel-toned — named for a post-war mayor of Dijon.

A French aperitif of Champagne lifted with a splash of crème de cassis, the blackcurrant liqueur lending a jewel-toned berry sweetness to dry bubbles.

Kir Royale

A smoky El Diablo variation — mezcal's campfire depth plays against sweet-tart black currant cassis, fresh lime, and fiery ginger beer for a layered, visually gorgeous highball with genuine complexity.

Mezcal El Diablo

A rum daisy built on navy-strength overproof rum — falernum spice and black currant cassis sweeten and color a lime sour base, then soda lifts the whole drink into a complex, full-flavored Caribbean daisy.

Navy Daisy

Dick Bradsell's 1980s London creation shakes vodka with lemon, crème de cassis, and simple syrup before a Champagne top, yielding a berry-stained, sparkling long drink that drinks like spring in a flute.

Russian Spring Punch

A bistro-style Parisian aperitif where dry vermouth and crème de cassis lean into soda water, giving berry sweetness a crisp, herbaceous, low-proof backbone.

Crème De Cassis