Burgundy is a land of riches—home to world-class wines and a liqueur that has conquered the global bar scene: crème de cassis. With its sweet, fruity profile, it’s a natural fit for cocktails like the Kir Royale and even the original Tequila Sunrise.
What Is Crème de Cassis?
First things first: it’s a liqueur, meaning it’s a spirit-based beverage flavored through infusion or maceration. Crème de cassis is made from blackcurrants, alcohol, and sugar syrup, with the fruit either macerated or infused into the spirit. According to European law, it must contain at least 400g of sugar per liter and have a minimum alcohol content of 15% ABV.
There are five recognized geographical indications: four French (Cassis de Bourgogne, Cassis de Dijon, Cassis de Saintonge, and Cassis du Dauphiné) and one from Luxembourg (Cassis de Beaufort). Interestingly, EU regulations don’t specify a minimum amount of blackcurrants required. Enthusiasts argue that quality starts at 600g of fruit per liter.
A French Classic
Despite being produced in other regions, crème de cassis is a Burgundy specialty. It originated here and from this base became a global sensation. Many sources credit Auguste-Denis Lagoute with perfecting the modern recipe in 1841. At the time, he was one of Dijon’s most respected liqueur producers. It’s unclear whether Lagoute developed an entirely new formula or adapted an existing spirit—some point to ratafià de cassis, a blackcurrant-based liqueur with a centuries-old history.
Regardless of its exact origins, crème de cassis gained popularity thanks in part to Lagoute’s son-in-law, Henri Lejay, whose commercial savvy helped make Burgundy and Dijon synonymous with top-quality cassis liqueur.
4 Cocktails Featuring Crème de Cassis
Featured in classic cocktails and forgotten recipes alike, here’s how to use the French liqueur in mixology.
Kir Royale
This drink likely emerged around the same time Lagoute created his crème de cassis, possibly in 1841 or shortly after. Its fame, however, came later, thanks to Félix Kir (1876-1968), a French politician and pioneer of town twinning. As part of his diplomatic efforts, he served a local drink made with the French liqueur and Burgundy white wine to foreign guests. Originally called Blanc-Cassis, it was soon renamed Kir in his honor. From there, the Kir Royale was born: 10ml of crème de cassis topped with 90ml of Champagne in a flute.
Cocktails Featuring Crème de Cassis: Tequila Sunrise
The IBA’s official Tequila Sunrise recipe consists of tequila, orange juice, and grenadine. That version dates back to the early 1970s, but decades earlier, a different take was served: one that included tequila, lime juice, grenadine, soda, and crème de cassis. According to historian David Wondrich, this version first appeared around 1929 at the Agua Caliente resort near Tijuana. For a throwback twist on the modern Tequila Sunrise, swap in the French liqueur.
Russian Spring Punch
Despite the name, this isn’t a Russian cocktail—it’s British. Created by Dick Bradsell in the 1980s for what would become a legendary party, the drink was a budget-friendly solution. Bradsell mixed one shot of vodka, half a shot of lemon juice, two teaspoons of sugar, and one of crème de cassis—then left it to guests to bring their own sparkling wine. The IBA’s certified version tweaks the proportions: 25ml vodka, 15ml crème de cassis, 10ml simple syrup, and 25ml fresh lemon juice. Shake, strain into an ice-filled highball, and top with sparkling wine. Garnish with a lemon or lime slice.
Cocktails Featuring Crème de Cassis: El Diablo
This Tiki-era cocktail was likely invented by Victor Jules Bergeron Jr., better known as Trader Vic. It first appeared in Trader Vic’s Book of Food and Drink (1946) as the Mexican El Diablo, credited to Bergeron himself. Later editions of the book dropped the “Mexican” and omitted any origin details.
It’s built directly in the glass with 30ml tequila, 15ml crème de cassis, juice from half a lime, and enough ginger ale to top it off. The result? A bold yet refreshing mix of spice, fruit, and citrus.
Photographer Julie Couder x Coqtail, location Niks & Co. Milan, all rights reserved
