LCBO Food and Drink Early Summer 2016

Blackberry-Cassis Gelée recipe on page 156

L’abbé François Cassis LCBO 57281, $24.95

Blackcurrants, sugar and alcohol are all it takes to make this lusciously sweet, fruity liqueur. It helps if the blackcurrants are of the renowned “noir de Bourgogne” vari- ety and if the producers really know what they’re doing—which is certainly true of the Cherry Rocher company, which has been producing Cassis in its cellars in the old Dauphiné region of the French Alps for more than 300 years. Cassis is best known as a key part of a Kir when mixed with dry white wine (traditionally a Bur- gundian Aligoté) or a Kir Royale if you use brut bubbly, but it’s also delicious poured over vanilla ice cream. And try a dash with other kinds of currants and berries, as we do with this gelée, to intensify all the flavours.

FOOD & DRI NK EARLY SUMMER