Gabriel Boudier Crème de Cassis | Dijon | France | Félix Kir
Oceans Of Potions
by
Anthony Dias Bluecurative properties.
Limoncello is still amazingly popular in its homeland and accounts
for about a third of the total liqueur consumed in
Italy. This
bottled version is produced by an important Milanese firm from a
family recipe dating back to 1898. It has a bright, citrusy flavor,
but is also quite sweet. Put a splash in your martini before
shaking or stirring. Also tastes great served neat and ice cold
from a chilled cordial glass.
GABRIEL BOUDIER CRÈME DE CASSIS ($22)
Cassis is the French name for the fruit we know as black currant.
Crème de cassis originated not in the charming village of the same
name on the
Mediterranean coast, but in Dijon, the capital of
Burgundy and one of the culinary meccas of
Europe. The black
currant plant thrives in this part of France.
The original cassis liqueur was invented by French monks as a cure
for ailments as diverse as snakebite and melancholy - which
basically amounts to an invitation to drink the stuff any time you
darn well feel like it. (Certain monks were known to keep a couple
of snakes handy, just for good measure.)
Today, this delicious liqueur finds its perfect expression in the
cocktail known as the Kir, named for Félix Kir, a former mayor of
the town of Dijon. Add 1 ounce of Gabriel Boudier Crème de Cassis
to 5 ounces of dry white wine, preferably a good white Burgundy.
Finish with a twist of lemon peel. The Kir Royale substitutes
champagne for white wine. Incidentally, the Gabriel Boudier won a
silver medal at the San Francisco World Spirits Competition.
ELISIR DU DR. ROUX ($24)
France has a great tradition of herbal liqueurs. In previous
centuries, monks invented such classics as Benedictine and
Chartreuse, both touted as elixirs of long life and good health.
These famous concoctions are still around in pretty much their
original form.
Related Topics:
Print this Article |
