An absolutely delicious and surprisingly easy-10-prepare drink, Liqueur de Cassis (lee-kurr d’ cah-scc) is marvellous served with coffee after a meal. The blackcurrant leaves will make the liqueur more potent – so omit them if you prefer a milder drink.
2-inch piece cinnamon stick
1 lb. blackcurrants, washed and hulled
8 blackcurrant leaves (optional)
16 fl. oz. gin
3 oz. castor sugar
Place the cloves and cinnamon stick in a large mixing bowl. Crush the black-currants and add them to the bowl. Add the blackcurrant leaves, if you are using them.
Pour over the gin and stir well to mix. Stir in the sugar, mixing until all the ingredients are well blended.
Pour the mixture into a large jug or crock and cork it tightly. Set the jug or crock aside, preferably in the sun or in a warm place, and allow the mixture to infuse for 40 days.
Sterilize and dry two or three bottles. Uncork the jug and strain the liquid through a piece of cheesecloth into a clean jug. Squeeze out any blackcurrant pulp in the cheesecloth to extract as much liquid as possible. Pour the liquid into the bottles.
Cork the bottles and set them aside for at least 5 days before serving. The longer you leave the liqueur to mature the better it will be.