I love brunch but despise mimosas because I don’t really like orange juice. So when we have people over and they have mimosas, I grab my favorite bottle of cassis liquor from Tuthilltown and mix that with the champagne instead. It is made from locally harvested blackcurrants and is less syrupy than the more common Creme de Cassis liqueurs you might have tried. It is aged in their whiskey barrels and has an incredible depth of flavor: tart, earthy, toasty, jammy, and packed full of berry flavors.
Making it is simple: Put the cassis in a champagne flute and top up with champagne.
Get your Ina Garten on next weekend and try this Jeffrey to a Royal Kir. Or, as she says, Kir Royale.