Cassis a l'eau

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I've found that if you beat the water in a mixing bowl with an electric hand mixer for about 5 minutes, then fold in the liqueur gently with a spatula, it produces a much nicer texture.

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Ina, this recipe took me 2 and a half hours to complete. I wish I'd have known this before. Please be more realistic in the time estimations for these recipes.

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I didn't have Evian water so I skipped it, my ice maker is in the fritz so I skipped that, and I couldn't find a clean glass so I just chugged it straight from the bottle. Quite enjoyed it with these modifications.

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this was the most authentic cassis a l eau i have ever had and i have tasted many. thank you ina, you are the grooviest. rock on.

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This is a recipe?

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We like it best with sparkling Pellegrino and a slice of lemon. A good bottle of French cassis is not as syrupy sweet as what you might find in a regular grocery store. We really like Massenez Creme de Cassis de Dijon available through Beverages and More.

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I've never had Black Currant liqueur before but threw caution to the wind and went out and bought a small bottle (which, by the way, was $4...NOT expensive, esp when compared to other liqueurs and started experimenting. My fave ended up being Cassis with soda water and lemon juice, with a lemon slice and ice. I don't like things too sweet, so the acidity broke up the sweetness just perfectly. Also liked the suggestion for Blanc Cassis....good news is there are lots of options! YUM

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I agree with Melody - another suggestion is to use soda water - also excellent.

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I respect Ina for sticking to the authentic French and basic flavors, but why not take it up a notch? In my opinion a Blanc Cassis is much more flavorful and interesting. It's an authentic French drink too. Instead of plain water, add chilled white wine. It's delicious! Just make sure it's quite chilled. I even chill my Cassis liquor in the fridge...the bottle is small enough to stay there without getting in the way.

To make a Cassis Royale, you substitute chilled Champagne instead of white wine. Yummy!

So skip the water and go for flavor.

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The Cassis was a very expensive ingredient, and after adding to to the water, it was overwhelmed and waterred down. I suggest using a different liquor, such as Calvados (apple or Grand Marnier (Orange. Those two might work better.