In 1841, Auguste Denis Lagoute created the first Crème de Cassis in Dijon, Burgundy. Today the House of Lejay-Lagoute is one of only four distiller's permitted in Dijon to produce the "Crème de Cassis de Dijon." Lejay Crème de Cassis is made using a blend of French black currant varietals, 55% Noir de Bourgogne and 45% Black Down and macerated in sugar beet neutral alcohol for 6-8 weeks in stainless steel. Once the maceration is complete, it is blended with a small batch of au-de-vie and infused with a touch of Cassis Bourgeon Bud to enhance the natural aromas. This viscous, complex, pleasantly sweet black currant liqueur is bursting with fresh, tart black currant fruit with hints of cherry and plum. Enjoy this cassis in cocktails or in desserts such as drizzling over vanilla ice cream.
- 1 part Lejay Crème Cassis
- 1 part Bourbon
- 1 part fresh lemon juice (bitter orange an option)
Shake vigorously, filter, serve in a frozen Champagne flûte. Top with sparkling wine, garnish with a lemon zest.