With which fruit is the liqueur 'Creme de Cassis' made?
"Crème de cassis Crème de cassis () (also known as Cassis liqueur) is a sweet, dark red liqueur made from blackcurrants. Several cocktails are made with crème de cassis, including the very popular wine cocktail, kir. It may also be served as an after-dinner liqueur or as a frappé. It is made from blackcurrants that are crushed and soaked in alcohol, with sugar subsequently added. The modern version of the beverage first appeared in 1841, when it displaced ""ratafia de cassis"", which had been produced in prior centuries. While crème de cassis is a specialty of Burgundy, it is also"
"made in Anjou, England, Luxembourg, Alberta, Quebec and Tasmania. The quality of crème de cassis depends upon the variety of fruit used, the content of the berries, and the production process. If it is labelled ""Crème de Cassis de Dijon"", one is guaranteed berries from the commune of Dijon. In 2015, the new protected geographical indication (PGI) “Crème de Cassis de Bourgogne” was approved. Promoted by a syndicate of fruit producers and liqueurs companies from Burgundy, this ""Crème de Cassis de Bourgogne"" guarantees the Burgundian origin and the minimum quantity of berries used in its production, essentially the variety Noir"
"retailer which wanted to sell a type of ""crème de cassis"", a fruit liqueur, known as Cassis de Dijon. This was produced in France and contained between 15-20 per cent alcohol by volume (ABV). Germany, however, had a law specifying that products sold as fruit liqueurs be over 25 per cent ABV. The ""Bundesmonopolverwaltung für Branntwein"" (Federal Monopoly Administration for Spirits), part of the Federal Ministry of Finance, informed Rewe that it would not be able to market Cassis in Germany as a liqueur. Rewe challenged the decision as a breach of European law, specifically of Article 30 Treaty of"
"Crème de Noyaux Creme de Noyaux () is an almond-flavored crème liqueur, although it is actually made from apricot kernels or the kernels of peach or cherry pits, which provide an almond-like flavor. Both Bols and Hiram Walker produce artificially colored red versions of the liqueur (either of which contribute the pink hue to Pink Squirrel cocktails) while Noyau de Poissy from France is available in both clear (""blanc"") and barrel-aged amber (""ambre"") versions. Through meticulous research over a period of several years, Tempus Fugit Spirits recreated in 2013 a 19th-century-style Crème de Noyaux, distilling both apricot and cherry pit"
"base of the Statue of Liberty in New York City gained wide circulation but has been proved apocryphal. Today, the stone is used more for domestic purposes such as the construction of sinks and fireplaces. In the twentieth century, as these industries began to disappear, the workforce turned to tourism and wine making. Cassis was one of the first three vineyards to profit from the ""appellation d'origine contrôlée"" (label of controlled origin) introduced in 1936. Cassis is twinned with: Cassis Cassis (; Provençal: ""Cassís"") is a commune situated east of Marseille in the department of Bouches-du-Rhône in the Provence-Alpes-Côte d'Azur"
"Crémas Crémas (; ) also spelled Crémasse, is a sweet and creamy alcoholic beverage native to Haiti. The beverage is made primarily from creamed coconut, sweetened condensed evaporated milk, and rhum. The rum used is usually dark, however, white rum is used frequently as well. Various spices are added for additional flavoring such as cinnamon, nutmeg, anise, as well as miscellaneous ingredients such as vanilla extract or raisins. Recipes vary from person to person with a few differences in ingredients. The overall look and taste still remains the same. The beverage possesses a creamy consistency similar to a thick milkshake"
"Creme Yvette Creme Yvette, also called Creme d'Yvette or Creme de Yvette, is a proprietary liqueur made from parma violet petals with blackberries, red raspberries, wild strawberries and cassis, honey, orange peel and vanilla. It was once manufactured by Charles Jacquin et Cie in Philadelphia, Pennsylvania, who purchased the brand formerly made by Sheffield Company of Connecticut. It became almost impossible to find after production stopped in 1969. The liqueur was, however, recently resurrected by Rob Cooper, the creator of St. Germain elderflower liqueur. In the fall of 2009, 40 years after it stopped production, Charles Jacquin et Cie revived"
"coques. Cabell d'àngel Cabell d'àngel () or Cabello de ángel (; literally ""angel's hair"") is a transparent threaded jam made from Siam pumpkin (""Cucurbita ficifolia"") pulp and white sugar. It originated in Majorca but its use has spread to the rest of Spain and some countries in the Americas. Cabell d'àngel is usually flavored with stick cinnamon or citron skin. It is best when prepared in the spring, once the pumpkins have fully matured. Cabell d'Àngel can be used simply as a pumpkin jam spread on slices of bread, but it is mainly used to stuff pastries, as ensaïmades, pastissets"
"it is called ""Queyras pie"". It was originally made in winter, using fruit jams from the summer. A creamy plum filling was used for the pie, with raspberry or blueberry jam added. Today this pie, with its decoration of strips of pastry, is one of the emblems of the regional gastronomy of the Southern Alps. ""Tarte des Alpes"" is made from a sweet shortcrust pastry and jam. Over time, the jams or jellies filling the pie have diversified and there are now many fruit flavours. The main ones are blueberry, raspberry, apricot, prune, strawberry, fig, lemoncurd, cherry, and forest fruits."
"of the other similar kernel fruits (cherries, Mirabelle), sweetness (honey, dried banana) and spices (coriander, cloves with a little touch of cinnamon). Damassine Damassine (eau de vie) is a liqueur produced by distillation of the damson plum, called ""Damassine"" in French. According to local tradition, the Crusaders or Bernard de Clairvaux brought seeds for the Damassinier plant back from the Orient (hence its name originating from Damascus “fr Damas”). The Romans might have already known the fruit, cited in the Duhamel de Monceau encyclopaedia. In the Jura area, the first citation dates back to a written reference regarding a “Grandfontaine”"
"Crème de banane Crème de banane () is a sweet, banana-flavored liqueur, usually bottled at 17–25% ABV. It is mostly used in alcoholic drinks but also in cooking; it is an ingredient of various cocktails and desserts. Crème de banane can be used as a syrup on frozen desserts. In some baked dishes, it may be added to obtain a strong banana flavor. The Yellow Bird (cocktail) can be made with crème de banane. Companies such as Marie Brizard, Lucas Bols, and DeKuyper make this liqueur. It is based on neutral-tasting, unaged grape brandy flavored by means of infusion or"
"maceration. Crème de banane Crème de banane () is a sweet, banana-flavored liqueur, usually bottled at 17–25% ABV. It is mostly used in alcoholic drinks but also in cooking; it is an ingredient of various cocktails and desserts. Crème de banane can be used as a syrup on frozen desserts. In some baked dishes, it may be added to obtain a strong banana flavor. The Yellow Bird (cocktail) can be made with crème de banane. Companies such as Marie Brizard, Lucas Bols, and DeKuyper make this liqueur. It is based on neutral-tasting, unaged grape brandy flavored by means of infusion"
"pit, or core"". It is an ingredient in the Fairbank cocktail, the Pink Squirrel cocktail and in a cocktail called Old Etonian. Crème de Noyaux Creme de Noyaux () is an almond-flavored crème liqueur, although it is actually made from apricot kernels or the kernels of peach or cherry pits, which provide an almond-like flavor. Both Bols and Hiram Walker produce artificially colored red versions of the liqueur (either of which contribute the pink hue to Pink Squirrel cocktails) while Noyau de Poissy from France is available in both clear (""blanc"") and barrel-aged amber (""ambre"") versions. Through meticulous research over"
"Juice Margarita, Chocolate Cherry, Chocolate Chili, Chocolate Mint, Coconut Amaretto, Coffee, Crème de Cacao (dark and white), French Vanilla, Ginger, Hazelnut, Mad Melon, Melon, Orange Curaçao, Peachtree, Razzmatazz, San Tropique Tropical Rum, sloe gin, triple sec, and Wild Strawberry. Crème de Noyaux, Crème de banane, Crème de Cacao (white and dark), Crème de Café, Crème de Cassis, and Crème de menthe (green and white). Apple Barrel, BlueBerry, ButterShots, Crantasia, HotDamn! (100-proof Cinnamon and 30-proof Cinnamon), Key Largo Tropical, Mountain Strawberry, Old Tavern Root Beer, Peach, Peppermint, Pomegranate, Spearmint, Tropical Pineapple, and WilderBerry. Also the tart ""Puckers"" line, which includes Berry"
"Cabell d'àngel Cabell d'àngel () or Cabello de ángel (; literally ""angel's hair"") is a transparent threaded jam made from Siam pumpkin (""Cucurbita ficifolia"") pulp and white sugar. It originated in Majorca but its use has spread to the rest of Spain and some countries in the Americas. Cabell d'àngel is usually flavored with stick cinnamon or citron skin. It is best when prepared in the spring, once the pumpkins have fully matured. Cabell d'Àngel can be used simply as a pumpkin jam spread on slices of bread, but it is mainly used to stuff pastries, as ensaïmades, pastissets and"
"composition for the cultivation of this fruit. This region produces 15,000 tons of mirabelle prunes annually, which constitutes 80% of global commercial production. There are two main cultivars grown for fruit production, derived from cherry plums grown in Nancy and Metz. The Metz type is smaller, less hard, and less sweet, and has no small red spots on the skin. It is very good for jam, while the Nancy type is better as fresh fruit as it is sweeter. Since 1996 the ""mirabelle de Lorraine"" has been recognized and promoted by the EU as a high-quality regional product, with a"
"the liqueur. According to Martha Stewart's ""Living"" magazine, March 2010, ""Creme Yvette, a 100-year-old violet liqueur, has been rereleased. Blending fresh berries, vanilla, spices, and violet petals, the purple liqueur has an understated sweetness that really comes alive when mixed with sparkling wine."" Most drinks calling for Creme Yvette can be made using creme de violette. Creme Yvette Creme Yvette, also called Creme d'Yvette or Creme de Yvette, is a proprietary liqueur made from parma violet petals with blackberries, red raspberries, wild strawberries and cassis, honey, orange peel and vanilla. It was once manufactured by Charles Jacquin et Cie in"
"Crème de menthe Crème de menthe (, French for ""mint cream"") is a sweet, mint-flavored alcoholic beverage. Its flavor primarily derives from Corsican mint or dried peppermint. It is available commercially in a colorless version (called ""white"") and a green version (colored by the mint leaves, or by added coloring if made from extract instead of leaves). Both varieties have similar flavor and are interchangeable in recipes, except where color is important. It has 25% alcohol by volume. Crème de menthe is an ingredient in several cocktails, such as the Grasshopper and the Stinger. It is also served as a"
"Crema de Fruta Crema de fruta is a traditional Filipino fruitcake made with layers of sponge cake, sweet custard or whipped cream, gelatin or ""gulaman"" (agar), and various preserved or fresh fruits, including mangoes, pineapples, cherries, and strawberries. It is usually served during the Christmas season. It has multiple variations, ranging from changes in the fruits used to the addition of ingredients like jam, sago, condensed milk, and others. An icebox cake variant of ""crema de fruta"" also exists, which is much easier to prepare. It is traditionally made with ""broas"" (ladyfingers) instead of sponge cake, in between layers of"
"AOC, located along the coast between Marseilles and Bandol, is unique in the Provençal wine region, due to white wine comprising over 75% of its production. The soil of the Cassis AOC is primarily limestone, which is particularly suited to the cultivation of Clairette, Marsanne, Ugni blanc and Sauvignon blanc, the major varieties of the area. The dry white wines are characterized by their full bodies, low acidity and herbal aromas that pair well with the local seafood cuisine such as ""bouillabaisse"". Local consumption has outpaced supply and has limited the amount of Cassis wine that can be exported. Local"
"Damassine Damassine (eau de vie) is a liqueur produced by distillation of the damson plum, called ""Damassine"" in French. According to local tradition, the Crusaders or Bernard de Clairvaux brought seeds for the Damassinier plant back from the Orient (hence its name originating from Damascus “fr Damas”). The Romans might have already known the fruit, cited in the Duhamel de Monceau encyclopaedia. In the Jura area, the first citation dates back to a written reference regarding a “Grandfontaine” plantation in 1791. Damassine is a small red prune of “a thousand scents”. Of round to slightly oval shape, it weighs between"
"the rosés, the main grapes are the syrah and cinsault. Pastis is the traditional liqueur of Provence, flavoured with anise and typically containing 40–45% alcohol by volume. When absinthe was banned in France in 1915, the major absinthe producers (then Pernod Fils and Ricard, who have since merged as Pernod Ricard) reformulated their drink without the banned wormwood and with more aniseed flavour, coming from star anise, sugar and a lower alcohol content, creating pastis. It is usually drunk diluted with water, which it turns a cloudy color. It is especially popular in and around Marseille. Pétanque, a form of"
"Marmalade Marmalade generally refers to a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from kumquats, lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or any combination of them. For many decades now, the preferred citrus fruit for marmalade production in the British Isles has been the Spanish Seville orange, ""Citrus aurantium"" var. ""aurantium"", prized for its high pectin content, which sets readily to the thick consistency expected of marmalade. The peel imparts a bitter taste. The term ""marmalade"" is not precise, universal nor definitive,"
"is pressed to obtain the natural sugars and juice. The fruit-infused spirits and juices from the final pressing are then combined, and finally, the berry infusion is married with a proprietary blend of cognac, natural vanilla extract, black raspberries, citrus peel, honey, and herbs and spices. The liqueur is 16.5% alcohol by volume. Chambord comes in a spherical bottle. Until mid-2010, the bottle came with a metallic gold plastic lettered 'belt' around the middle, and a crown atop its lid. The bottle was modeled after a Globus cruciger. In the U.S. market, the manufacturer began using a different bottle design"
"has continued the traditional business, widening its range of liqueurs and syrups to become the most important liqueur producer in Croatia. Maraschino Maraschino ( ) is a liqueur obtained from the distillation of Marasca cherries. The small, slightly sour fruit of the Tapiwa cherry tree (""Prunus cerasus"" var. ""marasca""), which grows wild along parts of the Dalmatian coast, lends the liqueur its unique aroma. In 1759, Francesco Drioli, a Venetian merchant, began industrial-scale production of maraschino in Zadar, which was then part of the Republic of Venice. Drioli displayed that Venetian entrepreneurial spirit that had transformed the popular tradition of"
"Lacryma Christi Lacryma Christi, (also Lachryma Christi of Vesuvius, literally ""tears of Christ""), is the name of a celebrated Neapolitan type of wine produced on the slopes of Mount Vesuvius in Campania, Italy. White Lacryma Christi is made mainly from Verdeca and Coda di Volpe grapes, with smaller proportions of Falanghina, Caprettone and Greco di Tufo included. Red Lacryma Christi is made from Piedirosso and Sciascinoso grapes. It is also, as archaeologists have discovered, the nearest equivalent to wine drunk by the Ancient Romans, having analysed microscopic residue left on the taps of the casks. The name Lacryma Christi comes"
"Sirop de Liège Sirop de Liège (French for ""syrup from Liège"", ""Luikse stroop"" in Dutch) is a Belgian jam or jelly-like spread made of evaporated fruit juices. Apple and pear juices are used, and date or other fruit juices can be used as well. It could be considered a form of apple butter, or a syrup, albeit a soft, solid syrup. Sirop de Liège is created by reducing (boiling off the water from) the constituent fruit juices. After several hours, the resulting product is a soft brown paste that is just barely translucent. Sirop de Liège, as its name would"
"Lime (fruit) A lime (from French ""lime"", from Arabic ""līma"", from Persian ""līmū"", ""lemon"") is a hybrid citrus fruit, which is typically round, green in color, in diameter, and contains acidic juice vesicles. There are several species of citrus trees whose fruits are called limes, including the Key lime (""Citrus aurantifolia""), Persian lime, kaffir lime, and desert lime. Limes are a rich source of vitamin C, sour and are often used to accent the flavours of foods and beverages. They are grown year-round. Plants with fruit called ""limes"" have diverse genetic origins; limes do not form a monophyletic group. The"
"Biscuit rose de Reims Biscuit rose de Reims (), is a pink biscuit found in French cuisine, made pink by the addition of carmine. Originating in Reims, Biscuit rose de Reims is a product of the Biscuits Fossier company. It is customary to dip the biscuit in champagne or red wine. The biscuit was created around 1690 in Reims. A baker wanted to make the most of the heat in the bread oven between the two batches, so he had the idea of creating a special dough; cooking it twice, which is where the name ""biscuit"" or ""bis-cuit"" meaning ""cooked"
"Maraschino Maraschino ( ) is a liqueur obtained from the distillation of Marasca cherries. The small, slightly sour fruit of the Tapiwa cherry tree (""Prunus cerasus"" var. ""marasca""), which grows wild along parts of the Dalmatian coast, lends the liqueur its unique aroma. In 1759, Francesco Drioli, a Venetian merchant, began industrial-scale production of maraschino in Zadar, which was then part of the Republic of Venice. Drioli displayed that Venetian entrepreneurial spirit that had transformed the popular tradition of home distillation of grappa in the Veneto into a refined and renowned industry, following clear and distinct rules and restrictions, as"
"presence of sour cherries (usually the ""morello"" variety, or a bitter variety known as the Schaerbeek cherry) and with secondary fermentation in the bottle results in kriek. Traditional versions of kriek are dry and sour, just as traditional gueuze. Lambic with the addition of raspberry (framboise), peach (pêche), blackcurrant (cassis), grape (druif), or strawberry (aardbei), as either whole fruit or syrup. Other, rarer fruit lambic flavorings include apple (pomme), banana (banane), pineapple (ananas), apricot (abricot), plum (prune), cloudberry (plaquebière), lemon (citron), and blueberry (myrtille). Fruit lambics are usually bottled with secondary fermentation. Although fruit lambics are among the most famous"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"
"of foods. This includes jelly with toast, or a peanut butter and jelly sandwich. Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. Marmalade is generally distinguished from jam by its fruit peel. The benchmark citrus fruit for marmalade production in Britain is the Spanish Seville orange, ""Citrus aurantium"" var. ""aurantium"", prized for its high pectin content, which gives a good set. The peel has a distinctive bitter taste which"