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Aug 2, 2009 11:41 AM

Poire William and Creme de Cassis [moved from France]

I have SEVERAL bottles of poire william and creme de cassis on hand. Any suggestions on how I might use these ambrosial liquids? I've already made kir royale with the creme de cassis. In Amboise, I had a dish of ice cream served with it. Obviously I can recreate that. How about the poire william though??? Any other uses for the creme de cassis???

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  1. An obvious suggestion for the Poire is to drink it after dinner. As for the cassis, a common drink in former days was a "Noilly-Cassis". It's Noilly dry vermouth with a small amount of cassis added, served over a few ice cubes in a tall, thin glass. You can add a splash of seltzer water if you like. You can also pour some of the cassis over desserts like a custard pie or sponge or angel food cake.

    2 Replies
    1. re: CJT

      Creme de Cassis over raspberry sorbet!

      In winter, when making roasted pork and pears, I deglaze the roasting pan with Poire William (always saving some aside for the cook).

      1. re: Sherri

        I do similarly with a pot roast with roasted pears.

        Creme de Cassis is good with berries for shortcake.

    2. Thank you for some very good suggestions. I particularly like the ideas of using the cassis over custard pie and the poire william with roasted pork and autumn fruits.

      1. My favorite with Poire William eau de vie is to add it into Crème Brulee – Pear and Raspberry with a Pear Eau De Vie....

        1. Diablo

          1 1/2 oz Tequila
          3/4 oz Creme de Cassis
          3/4 oz Lime Juice
          Ginger Ale (I've used ginger beer with good results)

          Shake all but ginger beer with ice and strain into a Collins glass filled with ice cubes. Top with ginger beer, garnish with a lime wheel, and add straw.

          1 Reply
          1. re: yarm

            Okay, that just sounds ridiculously awesome.

          2. Cassis makes an excellent Batida:

            2 oz cachaca
            1 oz cassis
            1/2 to 3/4 oz lime (about 1/2 big lime)

            Same with Poire Wiliam:
            1 1⁄2 oz Cachaca
            1⁄2 oz Pear eau-de-vie
            1⁄2 oz Ginger Liqueur (e.g. Canton)
            3⁄4 oz Lime
            1⁄2 oz Grenadine ( or )
            1⁄3 oz Cherry juice (from high-quality jarred baking cherries)
            garnish with a cube of candied ginger