Gabriel Boudier Creme De Cassis De Dijon - Blackcurrant

The blackcurrant infusion is obtained by macerating blackcurrants in alcohol (30 % Vol.). It is extremely concentrated in fruits and therefore highly acid. Blackcurrant is a particularly acid fruit and, as in cooking, the only way to neutralise this acidity is by adding sugar. After adding sugar, the blackcurrant infusion becomes a Cream.

Perfect Serve | Dijon Passion – 1 part Liqueur / Cremant de Bourgogne / Gin / Crème de Peches / Crushed Ice.