Kirs

• Probably the most famous of all black currant liqueur drinks, is the kir. You would mix equal parts dry white wine and cassis. Strain into a wine glass filled with ice. Garnish your drink with a twist of lemon, gently releasing the oils from the rind as you twist the peel. You would make the opulent kir royale by pouring black currant liqueur into a flute glass and topping with lush champagne.

Martinis

• To create the Paris martini, you would blend equal parts gin and creme de cassis in a cocktail shaker. Add a dash of dry vermouth to a martini glass and swirl it around to coat the glass. Strain the cassis mixture into the glass and garnish with a twist of lemon. For a variation, swap vodka for the gin in your martini. Mixing equal parts vodka, cassis, a splash of lime juice and garnished with a cherry will create a tasty libation called the “lizard.”

Mixed Drinks

• The brandy cassis is made by mixing equal parts brandy or cognac and cassis, with a splash of lemon juice. Serve strained or over ice and garnish with a twist of lemon. Surprisingly, black currant liqueur also mixes well with tequila. To create a tasty, though potent concoction, mix gold tequila, cassis, simple syrup and lemon juice. Add the mixture to a glass with ice and top with soda water. Serve garnished with a lemon wedge.

Blended Drinks

• For a luxuriant twist on the classic pina colada, blend creme de cassis, rum, cognac, coconut cream, pineapple juice and ice. Pour into a tall cocktail glass and garnish with a wedge of pineapple and a cherry. Top your drink with whipped cream, if desired. A delicious variation on the standard daiquiri mixes crème de cassis, rum, lime and sugar. Mix the ingredients in a blender with ice and pour into a cocktail glass. Garnish your cocktail with a lime wedge.