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Scotch malt whisky, and particularly Islay single malt balance and work brilliantly with rich crème de cassis and Antica Formula, helped by a generous
Dry wine tannins and smoky scotch balance rich honey and blackcurrant liqueur.
Traditionally made 1/3 cassis to 2/3 wine, that's too sweet for most modern palates. We recommend a ratio of one part cassis to between five and seven
Canon Félix Kir's traditional white wine and cassis aperitif with added vodka 'oomph'. A barspoon of pisco adds complexity to this cocktail but if available
As Jason, the reader who created this sent us this recipe says, A champagne charged riff on the classic Ostend Fizz this is a good alternative to a Kir
Fruity and easy, perhaps not what you would expect.
Well-balanced, complex and refreshing.
Tequila and zesty citrus with a sweet treat at the bottom.
Spirit-forward and bittersweet.
This flavoursome three equal parts cocktail has a lightly sweet palate followed by a dry finish. An interesting balance of blackcurrant, vermouth and gin.
An Aviation with egg white and a dash of cassis in the bottom but is actually better and more balanced when the cassis is shaken with the other ingredients.
Dessert by name and dessert by nature. Wonderfully moreish, naughty but very nice.
More burgundy than black but dark fruits of the forest dominate this medium dry cocktail.
An innocuous-seeming pink classic - richly flavoured and easy to drink.
Based on cognac with half as much scotch, this boozy cocktail is made special by aromatised wine and rich crème de cassis.
Fruit supplements rather than dominates Bourbon in this sour.
This drink combines wine, cachaça and rich berry fruits.
Rich berry and red wine flavours are lengthened and enlivened with sparkling water.
A simple but pleasant spirituous berry drink. Not a Cassis Martini, but a Cassini.
Subtle blackcurrant and anise notes flavour this aged rum maple daiquiri.
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