Have you ever had a Kir or Kir Royale? You loved it, didn’t you. A Kir is a drink made with creme de cassis and white wine, a Kir Royale is creme de cassis with champagne. You probably knew that.
Creme de cassis, a liqueur made from black currants, is heavenly.
Since this is not the season for fresh black currents, I happened to find some dried black currents at the market recently, and decided to try infusing them in brandy. As this was made with dried currants, I hesitate to call it a cassis liqueur. It was however, a tasty substitute and extremely easy to make.
Dried Currant Brandy
5.5 oz dried black currants
2 1/2 c. brandy
Combine dried currants and brandy in a jar and infuse for approximately 3 weeks or until it reaches your desired taste. Strain, filter, and enjoy.
I really enjoy this version of the cassis liqueur. It is a little potent, but very flavorful. We have not yet tried it in champagne.
I do, however, have a favorite cassis liqueur that I need to mention. It is made by Clear Creek distillery. If you are reading this post and live in the Northwest, I hope that you have been to this distillery. If you are planning any trips to Portland, please add this to your list of places to visit. It is truly exceptional.
Clear Creek stands out among the growing number of craft distilleries in Portland. Whether you are looking for Eau de Vie, Grappa, Pear Brandy or fruit liqueur, you will not be disappointed.
You can also find a recipe for Creme de Cassis at Food Perestroika. I have not tried this recipe but it looks excellent.
Enjoy!
Boozed + Infused 
March 21, 2012 at 9:05 pm
Clear Creek is amazing. Glad to hear you giving them some love. Their pear eau-de-vie is the best on the market, and their 8-year apple brandy is divine.
March 21, 2012 at 9:11 pm
You are so right! They have a tasting room in Portland and will let you sample everything. All of their products are amazing! I was even fortunate enough to pick up a bottle of their whiskey… sells out at lightning speed.
March 21, 2012 at 10:59 pm
Mmmm…great idea! Looks delicious.
March 22, 2012 at 4:58 pm
It is so easy! Give it a try…
March 22, 2012 at 1:15 am
This looks wonderful! I’m going to give it a try. Thanks for inspiring me!
March 22, 2012 at 4:57 pm
great! – can’t wait to hear how it turns out…
March 28, 2012 at 7:49 am
I’ve never tried infusing any spirit before, but I think this has inspired me to give it a try. Thanks!
March 28, 2012 at 8:06 am
great! I hope you do and can’t wait to hear what you create!
March 28, 2012 at 12:22 pm
Whoa, this looks incredible!
The deep red/black is awesome looking, but how cool would a white currant version of it be? Do you think it would appear clear or a bit hazy?
Either way, this is a “must-try” when currant season rolls around.
March 28, 2012 at 7:42 pm
Thanks! If you used fresh currants, the chances for the liqueur to turn out clear would be much higher. Although it is interesting sometimes which liqueurs turn out cloudy and which are clear. I would love to hear if you end up making a variety of this…
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November 29, 2012 at 4:37 pm
I want to make an Apricot Brandy for my cousin. Can I use dried apricots? What would the ratio to brandy be? Will this be different than buying Apricot Brandy? If so, what’s the difference? Never tried this before.
November 29, 2012 at 9:43 pm
Hi Carol, Yes – dried apricots in brandy would be lovely! I did apricots (a combination of dried and fresh) in vodka with vanilla bean and it was delicious! I would probably follow the dried currant brandy recipe, just substitute apricots. Add a bit more apricot if you want it to be finished quicker. I think with more apricots this might be done in a week or two. Add a bit of vanilla bean if you wish as well, and maybe even a little lemon zest. It will be great. I’m not sure how it will compare to the apricot brandy you buy… I’m guessing much better!