Copyright Ina Garten, All Rights Reserved
Show: Barefoot ContessaEpisode: Bon Voyage
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Pour 1 teaspoon of cassis into each of 6 Champagne glasses and then fill each
glass with Champagne. Serve immediately.
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Read all 4 reviews
on March 03, 2008
Please provide the reason why you think this review is inappropriate.
This is my fav drink of all time--for years. Most restaurants use Razamatazz (a cheap berry liqueur instead of cassis and it is much sweeter. If you want to replicate most restaurants, then use that. When ordering it in Provence, I've always seen them use creme de cassis but also add a bit of sugar to it--maybe the sweetness is what some reviewers are lacking.
on January 01, 2007
I used about 3 times as much creme de cassis and this was pretty good. Not nearly as tasty as those from a good bar though. Kind of disappointing. Maybe the quality of the cassis wasn't the best, but it was the best I could find and not exactly cheap. Oh, well.
san Juan, PR
on March 15, 2006
Great, quick, super easy and most of all a nice stylish approach while serving champagne
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