What French liqueur made from blackcurrants is a key ingredient in the cocktail Kir?

Crème de cassis, a sweet French liqueur made from blackcurrants, is a key ingredient in the cocktail Kir.

The liqueur is strongly associated with Burgundy, especially Dijon, and is produced by crushing blackcurrants, soaking them in alcohol, and adding sugar. Its deep red color and intense berry flavor make it useful in both cocktails and after-dinner service.

Kir combines crème de cassis with dry white wine. A Kir Royal replaces the still wine with sparkling wine. The drink became associated with Félix Kir, the mayor of Dijon who helped popularize it after the Second World War.

Cassis means blackcurrant, not raspberry: crème de framboise is raspberry liqueur, while vin de cassis is a separate blackcurrant wine. The modern liqueur appeared in 1841, replacing an older drink called ratafia de cassis.