Burgundy blackcurrant ratafia
A homemade liqueur of blackcurrant berries macerated in eau-de-vie with sugar and a hint of spices, filtered then aged: dark, fruity, and velvety, served in a small glass to close the meal.
A homemade liqueur of blackcurrant berries macerated in eau-de-vie with sugar and a hint of spices, filtered then aged: dark, fruity, and velvety, served in a small glass to close the meal.
After supper, I enjoy offering my guests a small glass of blackcurrant ratafia, prepared here with the berries from my hedges. They are left to infuse in good eau-de-vie with sugar and a touch of cinnamon, for weeks, until the liqueur takes on its deep robe. Drink little but with good heart: it is a cordial that warms the mind and pleasantly loosens the conversation of scholars.
- •Ripe blackcurrants — full a pot (fruit)
- •Eau-de-vie — enough to cover (maceration)
- •Sugar — in proportion (sweetness)
- •Cinnamon and clove — a hint (spices)
Burgundy blackcurrant ratafia
A homemade liqueur of blackcurrant berries macerated in eau-de-vie with sugar and a hint of spices, filtered then aged: dark, fruity, and velvety, served in a small glass to close the meal.
Why this dish? Blackcurrants thrived in Burgundy gardens and hedges, and ratafia — a liqueur of fruits macerated in eau-de-vie — was prepared in the homes of notables like Buffon to offer to guests after supper. It is the direct ancestor of Dijon crème de cassis.
After supper, I enjoy offering my guests a small glass of blackcurrant ratafia, prepared here with the berries from my hedges. They are left to infuse in good eau-de-vie with sugar and a touch of cinnamon, for weeks, until the liqueur takes on its deep robe. Drink little but with good heart: it is a cordial that warms the mind and pleasantly loosens the conversation of scholars.
Ingredients (period version)
- Ripe blackcurrants — full a pot (fruit)
- Eau-de-vie — enough to cover (maceration)
- Sugar — in proportion (sweetness)
- Cinnamon and clove — a hint (spices)
Ingredients
- Fresh blackcurrants — 500 g (fruit)
- Eau-de-vie or neutral vodka (40° ABV) — 75 cl (maceration)
- Sugar — 250 g (sweetness)
- Cinnamon stick + 1 clove — 1 (spices)
- A few blackcurrant leaves (optional) — 3-4 (flavor)
Method
- Lightly crush the blackcurrants and place them in a large jar with the spices and, if available, the leaves.
- Cover with eau-de-vie, close, and let macerate away from light for 6 to 8 weeks, stirring occasionally.
- Filter, pressing the berries; add sugar to the liquid and stir until completely dissolved.
- Bottle and let age at least one month before tasting, well chilled, in a small glass.
How it was made : The word "ratafia" refers to liqueurs of fruits macerated in alcohol, very fashionable in the 17th and 18th centuries in bourgeois and noble households, where the lady of the house or the kitchen prepared them. Burgundy blackcurrant later gave rise, in the 19th century, to the famous Dijon crème de cassis.
The contemporary twist : Pour a dash of this ratafia into a flute and top with a dry white Burgundy wine for a "Naturalist's Kir".
Buffon · Charactorium