| Glossary |
| This glossary is designed by That’s the
Spirit to help you get more familiar with many of the ingredients,
spirits, or phrases associated with bartending. Click on the
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| Cassis |
| A cordial made from the berries of an Eurasian currant plant. Also referred to as crème de cassis.
It is blood-red, sweet, black currant-flavored liqueur. It dates back to the 16th century, first produced by monks in France as a cure for snakebites, jaundice, and "wretchedness".
This cordial works well in pousse-cafés and cocktails, but is most commonly mixed with just vermouth, white wine, or soda water.
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