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Crème de Cassis
An alcoholic drink made in the Dijon area of France from blackcurrants. Although made in one form or another for centuries, it was popularised after the Second World War by Canon Kir, who was anxious to relieve the heavy unemployment in the area and encouraged blackcurrant production.
It is most often drunk as a flavouring to dry white wine - traditionally an Aligoté (regionally white grape variety); in the proportion of 1 measure of Cassis to 8 of wine. The resultant drink is a popular apéritif and often called 'Kir' after the Canon; and locally sometimes 'rince cochon' (pig rinse). See 'Apéritif'; 'Kir, Canon'
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