Cocktails

Let the evening begin. Enjoy British Cassis served straight as a delicious aperitif, pay the perfect complement to champagne by adding a drop to each flute, or shake it into cocktails. Here are our favourite tipples…

BERRY-CHOC SURPRISE

  • 35ml White chocolate liqueur
  • 35ml British Framboise
  • 10ml Double cream

Shake hard with ice in a cocktail shaker, double strain into a glass. Decorate with grated white or dark chocolate and chocolate dipped raspberries.

Blackcurrant Martini

  • 50ml Vodka
  • 25ml British Cassis
  • Liquorice paint

Pour the British Cassis and vodka over ice in a cocktail shaker and agitate. Add a brushstroke of liquorice paint to the inside of a Martini glass before straining.

FRAMARETTO

  • 50ml British Framboise
  • 50ml Amaretto

This cocktail is perfect as a short, and more than gorgeous served with a slice of Bakewell tart. Equal parts of Framboise and Amaretto to fill 
a small glass. Sip gently.

FRAMBOISE BASIL SMASH

  • 25 ml British Framboise
  • 25ml Gin
  • 5ml Sambucca (optional)
  • 3 Stems of basil

Muddle most of the basil with gin until the flavour has saturated the spirit. Shake with ice, British Framboise and Sambucca. Strain and pour over plenty of ice in a tumbler with further basil leaves. Garnish with a flourish of liquorice allsorts.

Blackcurrant Daiquiri

  • 50ml White rum
  • 25ml British Cassis
  • 15ml Lime juice
  • Blackcurrants

Add ice to a cocktail shaker, filling three-quarters full. Add all the ingredients, cover and shake. Strain into chilled Martini glasses (without ice). Garnish with a trio of blackcurrants.

Hereford Mule

  • 25ml British Cassis
  • 12 Fresh blackcurrants
  • 60ml Vodka
  • 30ml Fresh lime juice
  • 15ml Sugar syrup
  • Ginger beer

Pour the British Cassis, vodka and lime juice into a traditional pewter cup or highball glass over ice cubes. Top off with the ginger beer. Garnish with the lime wedge and blackcurrants.

FRAMBOISE GRANITA

  • 20 Raspberries
  • 100ml British Framboise
  • 50ml Sugar syrup
  • 20ml Vodka

Blend lightly in a blender, pass the mixture through a sieve to remove the raspberry seed. Freeze. Run a fork through the mixture for the first few hours to break it up. Leave in the freezer overnight. Serve with a teaspoon and a straw and garnish with a sprig of thyme.

El Diablo

  • 60ml Reposado Tequila
  • 25ml British Cassis
  • 25ml Lime juice
  • Ginger beer

Combine ice and tequila. Top with ginger beer, then slowly pour in British Cassis (it will settle to bottom). Squeeze lime over, then drop wedge into drink and serve.

Blackcurrant Spritz

  • 50ml English sparkling
  • 25ml British Cassis
  • 25ml Sipsmith Vodka
  • 5ml Sugar syrup
  • 50ml Soda

Pour over crushed ice and garnish with lemon peel and blackcurrant.

FRAMBOISE MEXICAN FIZZ

  • 25ml British Framboise
  • 10ml Tequila
  • 10ml Lime juice

Pour over plenty of cubed ice and top with soda; or with tonic water.

FRAMBOISE SPRITZ

  • British Framboise
  • Gin
  • Prosecco
  • Soda water
  • Angostura bitters

Fill a glass with crushed ice, pour over a good slosh of British Framboise, a smaller slosh of gin and top with prosecco and soda water. Use a small dash of angostura bitters to bring out the flavours. Garnish with lemon.

Pink Russian

  • 50ml Vodka
  • 20ml British Cassis
  • 30ml Double cream
  • Chocolate powder

Combine the vodka and cream before pouring over ice. Drizzle through the British Cassis and sprinkle with chocolate powder dust.

FRAMBOISE ON THE ROCKS

  • 100ml British Framboise

Make some large ice cubes with mint and raspberries inside. Pour over our delicious Framboise and sip slowly whilst the ice cools the liquid.

FRAMORANGIE

  • 35ml British Framboise
  • 35ml Orange liqueur
  • Fresh orange juice

Equal parts British Framboise and Orange Liqueur, a small splash of fresh orange juice. Add a twist of orange peel and a sprig of mint.

MIXED MARTINI FRAPPE

  • 50ml British Cassis
  • 50ml British Framboise
  • 100ml Vodka (optional amount)
  • Vermouth

Freeze the Cassis and Framboise separately overnight. In the morning whizz each drink separately with 50ml each of ice cold vodka, a splash of vermouth and plenty of crushed ice. Layer the Framboise over the Cassis.  Sip through a straw as it gently melts.

Cassis Negroni

  • 40ml Gin
  • 20ml Campari
  • 20ml Sweet Vermouth
  • 10ml British Cassis

Pour the ingredients into a cocktail shaker. Shake well with cracked ice. Strain into a chilled cocktail glass. Garnish with a twist of orange peel.

QUEEN OF COCKTAILS

  • 35ml British Framboise
  • 35ml Dark rum
  • Soda or Tonic water

Shake well and pour over plenty of crushed ice. Top with Soda Water or Tonic and garnish with fresh raspberries and mint. A light and fresh summer drink. 

RASPBERRY TEQUILA

  • 35ml British Framboise
  • 35ml Tequila
  • 10ml Lime juice

Dip a martini glass in edible gold flakes. Shake the ingredients with ice and pour for fresh Mexican fun.

Bramble

  • 20ml British Cassis
  • 40ml Gin
  • 15ml Lime juice
  • 15ml Sugar syrup

Pour the gin, lime juice and sugar syrup into a shaker, half-fill with ice, and shake until ice cold. Strain into an old-fashioned rock glass filled with crushed ice. Drizzle the British Cassis over the top so it trickles through the ice. Garnish with fresh or frozen blackcurrants and a slice of lemon.

British Royale

An Anglo-French Romance

  • British Cassis
  • Champagne or Prosecco
  • Blackcurrants

Pop a trio of blackcurrants in a chilled champagne flute and add a generous dash of British Cassis. Then top with your favourite champagne or prosecco. An incredibly simple classic.

SWEET DELIGHT

OUR TAKE ON THE CLASSIC CLOVER CLUB COCKTAIL

  • 35ml British Framboise
  • 35ml Gin
  • 5ml Lemon juice (if you don’t like it too sweet)
  • 1 Egg white

Dip the rim of the glass in raspberry sherbert. Shake the gin, framboise, lemon juice and egg white with no ice. Add ice and shake again to chill. Pour into a coupette and decorate with rose petals.

RED ROYALE

  • 25ml British Framboise
  • Champagne or Prosecco
  • Raspberries

Soak raspberries overnight in brandy and pour over prosecco or fizz. Add a good dash of British Framboise to the glass and watch the bubbles rise.

SAKITEA FRAMBOISE

  • 35ml British Framboise
  • 35ml Sake
  • 5ml Lemon juice

Shake ingredients well over plenty of ice, pour into and iced glass with a couple of cubes of ice 
(optional). Serve with a juicy slice of lemon, and Japanese Love and Happiness…

Daring to be different?

British Cassis is a versatile liqueur, lending itself to long drinks and strong drinks alike. We’d love to know your favourite Cassis recipe, a special treat awaits if your recipe is featured on this page!

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