Crème de Cassis
A sweet cordial steeped from black currants, crème de cassis dates back to the 16th century, when monks near Dijon, France, produced this ratafia as a cure for snakebites, jaundice, and wretchedness.
At about 50 proof, this viscous blood-red liqueur works well in pousse-cafés and some cocktails. Although most commonly mixed with just vermouth, white wine, or soda water, crème de cassis adds an unexpected smoothness to bourbon in a Cassis and to tequila in an El Diablo.
When mixed with white wine, the drink is called a vin blanc cassis or, more commonly, a Kir.
Thank you. I have a new respect for this lowly bottle & will try it RIGHT!
:)