We had an abundance of blackcurrants this year. More than enough for jam, I have some in the freezer and I made cassis.

I have no idea how authentic it is, I saw a lot of recipes using vodka, a couple involving wine and eau de vie, but this one using brandy seemed simplest and more french than vodka.

We had 800g of blackcurrants so adjusted the other ingredients accordingly. If you’ve been around here for a while or seen my other experiments in alcohol and fruit (here and here), you will know that while I have no opinions on brandy, I do have an opinion on the alcohol you should use when making fruit liquors.

I know people say use whatever cheap booze works for you and if you want to do that, please do, I won’t worry about it at all. However, I firmly believe that if you wouldn’t drink it normally, don’t use it for this. I don’t as a general rule drink brandy, so the hill I decided to die was the ABV (alcohol by volume) of 40%. The Courvoisier VS was on offer and that’s what I went for.

So far, so good!

Plans for this, are to drink it, or to use for Christmas presents (see Tuesday’s post), I have plans that I’ll show you nearer Christmas!