Kir

From Distillers Wiki

Cassis (black currant) liquor is a product from Dijon city, France, a tradition maintained by Lejay Lagoute house in the fields around the city of the Ducs de Bourgogne.

In the 1800s, a kind of ratafia made of red fruits was popular in the region. So, Lejay-Lagoute made her well known creme de cassis by macerating blackcurrant berries in neutral spirit. The liquor was then sweeted by adding sugar. As soon as it appeared, this creme de cassis invaded all the bars and cafés and everybody commanded a white-cassis, a cheap and rough white wine sweetened with the liqueur.

The name "kir" was given to this name by the mayor of Dijon. Deputy Félix Kir, who was the mayor of Dijon from 1945 to 1968, was a real Burgundian, great lover of food. He made the white-cassis the official aperitif of all official receptions in Dijon city and, on 20 november 1951, officially agreed to allow Lejay-Lagoute to use his name for the white wine–cassis aperitif. So Kir became the name of this world wide known beverage.

Traditional kir is made of 1/3 Cassis cream and 2/3 white grape wine (Bourgogne).

Creme de Cassis Recipe :

Cassis berries : 1.250 kg; 90°ABV alcohol : 1 liter; Water : 1 liter; Sugar : 1.5 kg

Crush the fruits and let ferment for 24 hourss in a glass bottle. Then add alcohol and let macerate 48 hours. Drain and add water and sugar. Stir well and bring to boil for 2 minutes. Let it cool and bottle.