This recipe is adapted from Kevin West's Saving the Season . Creme de Cassis is a fruit liquer, best known for its tannic qualities. It can be used in cocktails or simply mixed with club soda and a spritz of lemon.

By / Photography By Bettina Lewin | May 15, 2017


Strip the currants from their stems. Place in a ceramic or glass bowl and crush with a potato masher. Transfer the fruit and every drop of juice to a quart Mason jar and add the Everclear. Seal the jar, and leave it in a cool, dark place for a week or two. Agitate the jar every other day.

Strain the contents of the jar through a damp jelly bag, and squeeze out as much liquid as possible. Put the liquid in a saucepan with the water and sugar. Heat over medium heat, stirring constantly, just until the sugar dissolves. Ladle the hot liqueur into scaled bottles. Seal with a cork or stopper. Age at least 6 months in a cool, dry place.

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  • 2 pounds black currants
  • 2½ cups Everclear
  • 1 cup water
  • 1¾ cups water
  • 4½ cups sugar
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