Crème de Cassis

A sweet cordial steeped from black currants, crème de cassis dates back to the 16th century, when monks near Dijon, France, produced this ratafia as a cure for snakebites, jaundice, and wretchedness.

At about 50 proof, this viscous blood-red liqueur works well in El Diablo. When mixed with white wine, the drink is called a vin blanc cassis or, more commonly, a Kir.