+
Home Cooking

Cassis Liqueur

Junie D | Jan 5, 200610:06 AM     2

Perhaps some liqueur hounds can help my cassis. I made it for the first time and it doesn't have that intense but bright currant flavor I longed for, more of an almost cooked currant taste. I noticed this once with some blackberries I had soaked in vodka, that they tasted almost oxidized, but I didn't turn that into liqueur and I didn't notice it when just tasting the currant-vodka infusion. Here's what I did, following a recipe from Cook and the Gardener:

In August, covered about 2 cups fresh black currants with vodka (unfortunately don't remember which)and set in the back of the cabinet.

In January (recipe said 4 to 6 months later), brought mixture to a boil, strained and added equal amount sugar (in this case 2 cups) and 1/2 cup vodka (1 cup vodka to each quart sugar). Then boiled about 10 minutes until thickened.

So:
Could it be the vodka?
Should I have heated the initial vodka-currant mix to draw out flavor?
I don't think it is the boiling because I tasted this in the unboiled blackberry vodka - but thoughts?
Does it simply need to age (as with limoncello)?

Thanks.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

You'll Have Zero Beef with These Delicious Veggie Burgers
Recipe Round-Ups

You'll Have Zero Beef with These Delicious Veggie Burgers

by Caitlin M. O'Shaughnessy | Interest in veggie burgers has been rising for a while now (along with the general surge in plant...

5 Guacamole Mistakes You’re Making
Guides

5 Guacamole Mistakes You’re Making

by Dan Koday | Guac seems simple, but there are many ways it can go wrong—hence, these tips on how to make the best...

Upgrade Your Taco Tuesday with These Fresh Fruit Salsas
Recipe Round-Ups

Upgrade Your Taco Tuesday with These Fresh Fruit Salsas

by Jen Wheeler | Looking for a way to liven up your Taco Tuesday—or any summer dinner? Want something more than a sauce...

The Crispiest Fish Tacos Depend on a Surprising Secret Ingredient You'll Never Guess
Food News

The Crispiest Fish Tacos Depend on a Surprising Secret Ingredient You'll Never Guess

by Amy Schulman | Esteban Castillo was raised in Santa Ana, California, surrounded by palm trees and a population that...

Trending Discussions

1

Picky Kids

Updated 1 hour ago 19 comments
2

Bountiful Harvest... of plastics

Updated 16 minutes ago 10 comments
3

Do we need more kinds of knives?

Updated 3 hours ago 27 comments

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.