Crème de cassis is probably the most unusual — or maybe unexpected — liquor in my cabinet.
And, if I’m going to be brutally honest, it should have been “retired” before now given it has, unlike many other liquors, a shelf life. Not that it goes bad, per se. But the flavours dull and the colour goes brown. Turns out, it should be kept in the fridge after opening. Lesson learned.
Likely known best for Kir Royales, crème de cassis is made from blackcurrants, which lends a lovely dark purple hue and fruity flavour. When added to white wine, it becomes a kir. Added to bubbles and it becomes ‘royale.’ Champagne makes everything fancier, naturellement.
Given the point of the series is to try new things, that meant no Kir Royales for me this time.
Turns out a very talented bartender in Portland, Oregon by the name of Jeffrey Morgenthaler created a recipe right up my alley: Bourbon Renewal.
Named after a band his former business partner was in, Morgenthaler came up with the drink for Clyde Common, which I am adding to my list of places to visit whenever travel is a safe option again. Do I hear 2022?
The drink is a play on a traditional bourbon sour, this cocktail adds a little crème de cassis for a berry undertone and beautiful colour — you know, if your crème de cassis is still the right shade.
I loved it. Which has made me think it wouldn’t be so bad to replace my retired bottle with a new one….
Bourbon Renewal
- 2 ounces bourbon
- 1 ounce lemon juice
- 1/2 ounce crème de cassis
- 1/2 ounce simple syrup, or less to taste
- 1 dash Angostura bitters
To a cocktail shaker filled with ice, add bourbon, lemon juice, crème de cassis, simple syrup and bitters. Shake vigorously for 15 to 30 seconds, until the vessel is cold to the touch.
Strain into an ice-filled (oops!) Old Fashioned glass.