The first time I had creme de cassis was in a Kir when I was a 20-year-old college student spending a semester abroad in France.  When applying to my study abroad program, I requested to live with a family who loved food.  A few months later I was sitting in the living room of my host family's apartment on the Rue du Commerce in the historic center of Tours, France.  They were receiving dinner guests and serving Kirs for aperitifs.  They passed around a few salted peanuts to go with the Kirs although no one seemed interested in them. 

My enjoyment of Kirs expanded as I discovered that they needn't be only made with cassis, but could also be made with raspberry liqueur (Kir a la framboise) and peach liqueur (Kir a la peche).  Later I discovered another Touraine family who made their Kirs by combining red wine with cassis liqueur called a Cardinale.  This drink quickly became my favorite.  

Last year I discovered Jane Grigson's Fruit Book, a jewel of a paperback.  It contains recipes like Fried Dates, Duke of Cambridge Pudding, Lorraine Mirabelle Tart, Bachelor's Jam and Quince Vodka.  There is also a recipe for Creme de Cassis.  I made Ms. Grigson's Creme de Cassis last summer with great success.  My husband and I treated ourselves to Cassis over ice during the summer months and I made Cardinales in the winter.  This summer I decided that Creme de Cassis would make an excellent Christmas gifts for our family.  

Creme de Cassis

1 kg black currants

1 liter red wine, preferably Pinot Noir

approx 1.5 kg granulated sugar

approx 0.75 liters vodka

Remove any stems from the currants and place them with the red wine in a non reactive bowl.  Cover with plastic wrap and leave out at room temperature for 48 hours.  

Process the currants and red wine in a food processor and pass the mush through a jelly bag or cheese cloth lined colander.  Squeeze the cloth or jelly bag to extract all of the juice.  Measure the juice, place in a large pot and for every 1 liter add 1 kg sugar.  Note the liquid level in the pot.  Heat the mixture over low to moderate heat.  It should be warmer than body temperature but it should not come to a boil.  My mixture measured 80 C.  Monitor the heat and stir the mixture every 15 minutes for a total of 2 hours.  The mixture should always be warm but never come to a boil.  After two hours, remove from heat and let cool.  

Once cool, measure the liquid again and for every 3 parts cassis syrup add 1 part vodka.  Pour creme de cassis into bottles using a funnel.  Seal tightly.  Serve with ice and sparkling water.  Or to make a Kir, measure 2 parts white wine to 1 part creme de cassis.