Below are a number of selected recipes using Jo Hilditch British Cassis. You can download these and keep them handy for that special evening.
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Kir Royal
Jo Hilditch British Cassis
Champagne
1. Add the blackcurrant cassis to a chilled champagne flute
2. Add the champagne while stirring with a cocktail stirrer to mix the two
3. Serve immediately
Download this recipe in pdf format
Jo's Cassis Tequila
Jo's Cassis Tequila
Ingredients
1 part tequila
1 part Jo HIlditch Cassis
1 part lemon juice
Shake ingredients up with ice
Jo's Party Mix
Jo's Party Mix
1 1/2 oz. Martini bianco (dry)
1 oz Gin
1/2 oz Jo Hilditch Cassis
2 Ice (crushed)
Combine all ingredients and pour into glass.
Jo's Cassis Fizz
Jo's Cassis Fizz
2 oz. Gin
0.5 oz. Jo Hilditch Cassis
0.5 oz. Lemon juice
1 tsp. Sugar
4 oz. Soda water
Pour Gin, Lemon Juice, and Sugar into shaker. Fill a Collins glass almost full of ice cubes, and dump ice into shaker. Shake well and pour drink into Collins glass. Add Soda and stir well. Drop the Creme de Cassis into the center of the drink, and do not stir
Jo's Black Devil
1 oz. Jo Hilditch Cassis
1 oz. Vodka
Lemonade
Pour vodka and creme de cassis in cocktail glass and fill with lemonade. If it is too sweet, try soda water. A slice of lemon compliments the drink quite nicely.
Jo's Rum Mix
Jo's Rum Mix
1 oz. White rum
0.5 oz. Crème de cassis
1 oz. Pineapple juice
Fill a shaker half full with ice cubes. Pour all ingredients into shaker and shake well. Strain drink into a Cocktail Glass.
Duck with Jo Hilditch British Cassis and Ginger Sauce
Serves 4
4 Duck Breasts, skin on
10 tbsp soy sauce
2 tbsp honey
Grated fresh ginger (to taste)
2 medium onions
2 cloves of garlic
10tbsp Jo Hilditch British Cassis
1 pint vegetable or chicken stock
Marinate the duck in the soy sauce, honey and ginger for at least 6 hours.
Fry the duck, skin side down, until golden, place on a baking tray and cook for 15mins at 180c.
Fry the onion and garlic in a little oil with a little butter added until soft and lightly coloured.
Add the marinade and Cassis, allow to reduce by half and then add the stock.
Reduce again until you have a glossy sauce.
Spoon over the duck breasts and serve with new potatoes and green vegetables.
Download this recipe in pdf format