We wanted to take a closer look at a few of the exotic-looking berry liqueurs that our readers may have spotted behind the bar or in the cordial aisle. We got a chance to chat berry cordials, like Chambord, Crème Yvette, and Crème de Cassis, with Mark Hibbard of the Black Cow in Portland.

Could you help us demystify the difference between Chambord, Crème Yvette, and Crème de Cassis? What are they made from?

Absolutely, I'll start with Chambord because it's probably the most well known of the three. Chambord is a French liqueur made with red and black raspberries, as well as vanilla and few other herbs and spices.  They blend cognac, vanilla extract, honey and other base spirits that have been infused with the pressed berries and citrus.

Creme de Cassis has been around the longest out the these three; the French have been making this liqueur since the mid-1800s.  They crush blackcurrants (or cassis in French) and let it rest in alcohol, strain it, and then add sugar. If you have ever been to a bar that utilizes infused spirits in their cocktails, it's a very similar process, just on a much larger scale.

Finally, we have Creme Yvette, and I would guess this liqueur is not as well known as the other two. It was first produced in the 1890s and had a good run until the 1960's when it was discontinued.  Thankfully, in the early 2000s, a French producer (are you noticing a trend here) revived this gem. Today, it's made with violet petals, wild strawberries, red raspberries, cassis, vanilla, and honey.

Is Crème Yvette the same as Crème de Violette, as they’re both violet-flavored liqueurs?

Think of them more like cousins than siblings. While Creme Yvette is made with violet petals and berries, Creme de Violette is made with just the violet petals. They both had great pre-prohibition runs, took a beating during the temperance movement, and then went nearly extinct until the revived cocktail movement of the early 2000s brought them back to life.   

How do you use Crème Yvette? What flavors do you balance it with?

I tend to pair Creme Yvette with gin, most often. The floral notes play well with the botanicals most often used in gin. It has a little bit higher ABV than Chambord and Cassis and holds up well with bigger flavors. It works as a great accent to a lot of common cocktails.  Take the Pisco Sour, which I find to be a little one note, you can cut back on your Pisco a little a replace it with Yvette and it has a new and more dynamic drink.

For those unfamiliar with blackcurrants, how would you describe the flavor they add to Crème de Cassis?

Blackcurrants are somewhat similar to raspberries but have a distinctive earthy quality with a tropical edge. They also have good acidity and some tannic structure, which is probably why the winemakers in Burgundy, where it is traditionally made, have such an affinity for them.  

What kind of cocktails showcase the flavors of Crème de Cassis?

The Kir Royale is the most popular cocktail that uses Creme de Cassis, and it's quite easy to make. Just add a half ounce to 5 ounces of champagne, and sip away. If you are feeling more adventurous you can replace the Cointreau or Triple Sec in your next Margarita.  

Is there more going on in Chambord than just raspberry flavor?

While raspberry is the most prominent flavor in Chambord, the vanilla and citrus notes along with the cognac base bring a nice balance to this liqueur.

What classic cocktails are made with Chambord?

Since Chambord is the new kid on block you won't find it used in any pre-prohibition cocktails like you will with Creme de Cassis or Yvette, but it has been around since the 80's so there are plenty modern favorites like the French Martini that utilize Chambord.

Where would you put all three of these liqueurs on the sweet to tart scale?

Chambord is probably the sweetest of three, with most types of Cassis coming in at a close second, and then Creme Yvette falling into third. The interesting thing here is more about how we perceive sweetness. I would guess that they all have a relatively similar amount of residual sugar, but due to the tannic structure and earthy quality of Cassis, it may taste less sweet and more fruity. Same goes for Yvette, the addition of violet petals to the mix give it a floral quality that our pallets often associate with drier flavors. I wouldn't consider any of them especially tart, which is why you will often times see them alongside some sort of citrus in a recipe.

Are there any cocktails where any of these three cocktails could be used? If so, what difference will each liqueur bring to the glass?

There are countless cocktails that use these liqueurs. Chambord will bring a bright familiar sweetness to a drink, while Cassis tends to a lush juicy quality, and Creme Yvette will give you a nice balance of floral notes alongside sweeter fresh berry flavors.

As far as using them at home, I'll give you a little trick of the trade that we bartenders like to employ, barrow (steal) from another drink. Earlier, I mentioned replacing the Cointreau with Creme de Cassis in your Margarita; follow this method with other drinks, and voila, you are now a mixologist.

Basically, with these three you will want to figure out what the sweeter element of a cocktail is, and replace it.

Always start small, for instance, take a classic Daiquiri, 2oz. Rum, 1oz. Lime, .75oz. Simple Syrup, replace a portion of the Simple Syrup with Creme de Cassis. Your new drink recipe is 2oz. Rum, 1oz. Lime, .5oz. Simple Syrup, .25oz. Creme de Cassis and you now have a "French Daiquiri," or go full fancy and call it a "Daiquiri de Bourgogne."

You can even take it one step further, replace your Rum with Gin, your lime with lemon, and your Cassis with Creme Yvette, and give it a splash of Seltzer (2oz. Gin, 1oz. Lemon, .5oz Simple Syrup, .5oz Creme de Yvette, Splash of Soda), and you have a Yvette Collins.

French Martini

Kir Royale

Daiquiri de Bourgogne

Yvette Collins

 

Mark Hibbard is the bar manager at Black Cow Hamburgers, where they specialize in approachable craft cocktails and well-made classics. He is also the owner of Dove Shanks Bitters.