It will never be as big as Riesling wine?s or even craft-distilled spirits?, but New York State?s cassis liqueur makers are carving out a definite niche for themselves.
The New York pioneer in turning currants into cr?me de cassis, or cassis (kah seese) for short, was Clinton Vineyards. There, Phyllis and the late Ben Feder, known for their excellent seyval wines, branched out with the winter hardy, disease-resistant fruit that has been a French favorite since the 1840s when it as developed in the Burgundy region.
Several other wineries in the Hudson Valley now have followed their example. In addition to Clinton Vineyards, Adair Vineyards, Hudson-Chatham Winery, Tousey Winery, Brookview Station Winery, Glorie Farm Winery, Warwick Valley Winery & Distillery and Tuthilltown Spirits all make cassis, in total producing about 20,000 bottles a year.
Go here for the details and some cassis cocktail recipes.
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