North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

Richard,

Was this your first liqueur?  It's an interesting hobby.  It's not difficult
to make liqueurs that taste better than their expensive commercial
counterparts.  Reducing the sugar is something I do too; I find a lot of
liqueurs too sweet.  
I'm sure my methods will evolve, but I follow the same rough method:  For
cassis, I start with dried fruit.  I find dried fruits infuse the base with
flavor very well.  I'm sure I use less fruit by number than your recipe, but
I'm not saying I'm sure it's better than using fresh.  I add other flavor
elements that seem like a good idea at the time: maybe a cinnamon stick and
some lemon peel.  I place my flavor ingredients and sugar in a quart jar,
and fill it with cheap vodka (sometimes a blend of booze - whisky, ouzo,
tequila, etc add flavor notes).  The cheapest booze is best; the fruits and
herbs completely soften the flavor.  There's no difference starting with a
more expensive base.  I'll drink some after three months, but consider it
finished at six; then I strain and add a little glycerin for body.  
Warmth isn't that trivial; it speeds the process.  I imagine after a month
yours is excellent.  

I'm imagining all those black currants you used infusing in that alcohol; it
sounds really delicious. Have you tried a little in a crushed-ice filled
glass, topped with sparkling water, and a lemon wedge for garnish?  I
squeeze the lemon right in, but that's individual taste. 

~ Stephen 

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Naomi Counides
Sent: Sunday, June 21, 2009 6:46 PM
To: 'North American Fruit Explorers'
Subject: [NAFEX] FW: Cassis



"Few people are capable of expressing with equanimity opinions which differ
from the prejudices of their social environment.  Most people are even
incapable of forming such opinions." 
 ..... Albert Einstein

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of
rmelrose@danvilleVT.net
Sent: Friday, December 07, 2007 11:57 AM
To: nafex@lists.ibiblio.org
Subject: [NAFEX] Cassis

Yes, Donna, I would not be too keen to boil the alcohol off either.

I have tried several recipes for cassis and the one I settled on comes from
Jane Grigson's ``Good Things'' (if you have a copy, the recipe isn't listed
in the index, look in the liquer chapter; the recipe in her ``Fruit'' book
is a complete dog). Roughly it says, take 1lb blackcurrants, 3/4 lb of
sugar (I use 1/2 lb or a little less) and 1 pint of vodka -- she also
suggests the addition of cinnamon which seems like a really bad idea to
me. Mush up the blackcurrants stems and all, I always put in a few green
leaves, add the sugar, mix with the vodka and leave in a closed jar for a
month, preferably warm and in the sun. That is all trivial, the work part
is then to strain through muslin, squeezing out the juice. But it is then
ready for use.

Not surprisingly it has a very strong fruit flavour, if you are unfortunate
enough not to like blackcurrants don't even try it. Much better than the
commercial stuff to my taste -- not as syrupy. Makes a very nice Kir.

Richard

> 
> I'm a little puzzled by this recipe because it seems like the cooking
would evaporate much of the alcohol, thus eliminating much of the reason for
having the alcohol in it in the first place.  It's just a syrup then,
preserved only by high sugar content and storage temps too cool to ferment
it.  Or does some alcohol remain?  Donna

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