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???
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
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.
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.