KIR® is the best-known cocktail with LEJAY® Cassis and white wine. Simply mix 20 to 30ml of LEJAY® Cassis and 80ml of dry white wine like a Bourgogne Aligoté. By replacing white wine with red wine the cocktail is called the Communard (or the Cardinal). To try LEJAY® Cassis with rosé wine, the TROPEZ SPRITZ cocktail is ideal: 30ml of LEJAY® Cassis, 80ml of rosé wine and 50ml of sparkling water. Mix with ice cubes. Find all our cocktails in the “COCKTAILS” page of our site.

“The COMMUNARD is the most famous cocktail based on LEJAY® Cassis and red wine: pour 20ml of LEJAY® Cassis, then 80ml of red wine in a glass.
Other cocktails include the PUNCH CARDINAL: 25ml of LEJAY® Cassis, 60ml of Merlot wine, five strawberries and five basil leaves. Place the basil and the cut strawberries in a shaker and crush them with a pestle. Pour LEJAY® and red wine before mixing with ice cubes. Strain into a wine glass decorated with strawberry and basil. Find all our cocktails in the “” COCKTAILS “” page of our web-site : lejay-cassis.com “

The best cocktail based on LEJAY® Cassis and rosé wine is called the TROPEZ SPRITZ: 30ml of LEJAY® Cassis, 80ml of rosé wine and 50ml of sparkling water. Pour LEJAY® Cassis, the rosé wine and the sparkling water into a wine-glass filled with ice cubes. Decorate with a lemon twist. You can also simply make a Rosé-Cassis. Find all our cocktails in the “COCKTAILS” page of our website.

The RUSSIAN SPRING PUNCH is a cocktail based on LEJAY® Cassis, vodka and champagne: 20ml of LEJAY® Cassis, 30ml of vodka, 15ml of lemon juice, 10ml of sugar syrup and champagne. In a punch glass filled with ice cube, pour the ingredients before decorating with fresh red fruits.

“LEJAY® Cassis and beer form a delightful duo for your cocktails :
LEJAY® APPLE TREE: 20ml LEJAY® Cassis , 50ml Calvados VSOP, a large spoon of quince jam and Ginger beer. Mix LEJAY® Cassis, jam and Calvados in a shaker and pour into a tumbler with ice cubes. Top with the Ginger Beer. You can decorate the cocktail with apple slices.

LEJAY® FRENCH TOUCH: 20ml of LEJAY® Cassis Cream, 100ml of cider and 120ml of light beer. Pour into a beer glass. “

LEJAY® Cassis can be tasted pure, with ice, or with sparkling or still water. LEJAY® Cassis will also sublimate your yogurts instead of sugar, your ice cream or your soft white cheese.

LEJAY® Cassis is a natural product because it comes from the maceration of blackcurrant berries. These blackcurrant berries are grown and harvested on the lands of the Dijon region as well as in other regions in France before being macerated to obtain LEJAY® Crème de Cassis. LEJAY® works by gravity, without filtration, and adds no colorants or preservative in its Blackcurrant liqueur. 100% natural and 100% French !

There is no 1Liter format for LEJAY® Original Cassis . On the other hand you can find LEJAY® Cassis in 700ml (70cl) or 350ml (35cl), (750ml and 375ml in the USA)

LEJAY® Cassis is not available in 50cl. On the other hand, you will find the Cream of Cassis LEJAY® in 700ml (70cl) but also in 350ml (35cl). (750ml and 375ml in the USA)

LEJAY® Cassis liqueur is available in 70cl (700ml), you can also find it in small size with its 35cl (350ml) bottle.

LEJAY® Cassis and soya are a very original blend. You can try it with our cocktail THE MILKY WAY: 40ml LEJAY®, 20ml of Soshu and 100ml of soya milk. In a glass, pour LEJAY® Cassis and soshu and fill with ice cubes. Mix before adding the soy milk. To decorate, you can put milk foam on top accompanied by a filet of Cream of Cassis LEJAY®.

The LEJAY® Cassis and Tonic cocktail is a mix of 1/4 LEJAY® Cassis and 3/4 tonic. All to be served in a tumbler glass filled with ice cubes. Be creative on the garnish !

LEJAY® Cassis and Tea is delicious, it is also popular in Japan and its recipe is very simple to make. LEJAY® OOLONG TEA: 1/4 of LEJAY® Cassis, 3/4 of fresh Oolong tea. In a glass filled with ice, pour LEJAY® Cassis and tea, a mint leaf will be perfect for garnish.

“LEJAY® Cassis and rum combine perfectly to form delicious cocktails.
LEJAY® DAÏQUIRI: 20ml of LEJAY® 1/2 lime, 50ml of rum and 15ml of Luxardo®. In a shaker, combine all the ingredients with ice cubes. In a cocktail glass, pour the preparation and decorate with a grapefruit zest.
SENSUAL HEALING: 20ml of LEJAY®, 40ml of white rum, 10ml of grenadine syrup, 40ml of French vermouth and 40ml of orange juice. In a shaker, mix all the ingredients and then pour into a large glass filled with crushed ice. You can decorate with an orange twist.
The LORD: 25ml LEJAY® Cassis, 20ml of lemon juice, 40ml of old/dark rum and champagne. Mix in a shaker then pour into a coupette before adding champagne. Decorate with a blackberry. “

LEJAY® Cassis and tequila form superb cocktails together :

LEJAY® JAZZ SINGER: 20ml of LEJAY® Cassis , 50ml of Tequila silver, 10ml of agave syrup and 1/2 lime. In a shaker mix all the ingredients before serving in a glass filled with ice cubes. You can garnish with a of lime wheel.

EL DIABLO: 25ml of LEJAY® Cassis, 50ml of Tequila and 30ml of fresh lime juice. Mix all the ingredients in a shaker and then filter through a glass filled with ice. Add Ginger beer then decorate with a quarter of lime. The Diablo is a classic cocktail invented in the 40’s in California. Balanced and powerful, the Diablo is a very popular cocktail in the United States.”

It all started in 1841 with Auguste-Denis Lagoute. The first liqueur-maker of Dijon, in the heart of Burgundy, was keen to invent an innovative recipe. This led him to develop the first ever Crème de Cassis, with a smooth texture and powerful aromas. Maried to Elisabeth Lagoute, daughter of the founder, his son-in-lawn Henri LEJAY became a rising star in the business. Thanks to him, the reputation of their Crème de Cassis spread throughout France and beyond its borders. This was how an exceptional fruit, the blackcurrant, came to cement the foundations of a shared family history.

Before opening the bottle, LEJAY® Cassis should be stored in a cool, dry place, protected from light. Ideally, you can keep your LEJAY® Blackcurrant Cream in a cellar or in a closet. Once opened, LEJAY® Cassis is ideally preserved in the refrigerator, in order to preserve all the fruit aromas and its natural freshness.

Although there is no expiration date, the shelf life of LEJAY® Cassis is about two-three years (bottle closed) and about six months if the bottle is open. It is a natural product without any preservative, so the more the product is fresh the more the fruit aromas will be present!

The alcohol content of LEJAY® Cassis is 18% ABV. The Noir de Bourgogne version is 20% ABV. Crème de Cassis is defined as liqueur according to the European legislation, it must be at least 15 degrees to enter this category. In general, Crème de Cassis can be found to have a degree of alcohol between 15% and 20%.

After the Creation of the Crème de Cassis de Dijon in 1841 by LEJAY® LAGOUTE, many tried to copy the original recipe … From 1925, the Crème de Cassis de Dijon must be produced on the territory of the commune of Dijon. LEJAY® Cassis is under the geographical indication of Cassis de Dijon since 7 August 2013. This protected geographical indication (PGI) is recognized at European level and follows the request of the “Association of Cassis de Dijon” .The Cassis LEJAY® must therefore be elaborated on the commune of Dijon and meet some very special specifications. For example, LEJAY® Cassis may contain different varieties of blackcurrant berries but at least 25% of Noir de Bourgogne variety. At LEJAY®, we also use a different variety of berries : the Blackdown which brings a touch of roundness to the Cassis LEJAY®.

The Maison Lejay-Lagoute is located in Burgundy, in Dijon more exactly, the city capital of Burgundy France. LEJAY® has thus the right to be “Cassis de Dijon”. The elaboration in the city of Dijon is made with 100% French cassis. Links with Cassis suppliers are very important and partnerships have sometimes lasted for several generations.

“The recipe of LEJAY® Cassis is an original recipe but you can try at home a recipe of homemade Crème de Cassis. Cream This is a simple and easy recipe:
For about 1L : use 75g of blackcurrant, 1 bottle of good red wine and 1kg of caster sugar.
Wash and sort the blackcurrants before crushing them in a container (not too much to avoid acidity). Add the red wine and let it macerate for two days. At the end of this time, pass the fruit and juice through a sieve. In a saucepan, add the sugar and gently bring to a boil. Let cool before pouring the Blackcurrant Cream into clean glass bottles and then cork them well. Let stand a week before enjoying your Homemade “Blackcurrant Cream”.
You will find many recipes of Crème de Cassis on the internet. These types of methods are very different from LEJAY®’s original method…(less fruit…) “

Cassis berries have many health benefits: these fruits are known for numerous medicinal benefits. Blackcurrant berries are very rich in vitamins C (much more than orange and kiwi), which strengthens the immune system and cures the cold or flu-like conditions. Blackcurrant is also recommended against blood circulation problems and allergies. Blackcurrant leaves are also recognized in medicine since the middle age to relieve rheumatism and gout. Be careful though, LEJAY® Cassis contains alcohol and should be enjoyed responsibly; remember that the abuse of alcohol is dangerous for your health.

LEJAY® Cassis can be drink neat, with ice cube, with sparkling water or with fresh orange juice for a delicious easy going drink…
However, LEJAY® Cassis is best known for being drunk with white wine, a cocktail called “Blanc Cassis”, LE KIR® Original or “Canon Kir Apéritif”. Pour 20ml of LEJAY® Cassis, then top with dry white wine (traditionally a Bourgogne Aligoté). You can vary the recipe using champagne instead of white wine, this will be a LEJAY® Royal or KIR ROYAL®. There are many other cocktail recipes with LEJAY® Cassis : you can find them directly on our website, on the “Cocktails” page. But you can let your creativity work !

LEJAY® Cassis can be used for the recipe of the LE KIR® cocktail, also known as “Blanc Cassis”. In a glass, pour 25ml of LEJAY® Cassis and add 80ml of dry white wine (traditionally you can use a Bourgogne Aligoté wine but any dry white wine will work). The history of this cocktail begins in Burgundy in the 1940’s. The mayor of Dijon city, the canon Felix KIR, has a habit of serving his guests a typical cocktail: “Blanc-cassis”. He then gives permission to the Maison LEJAY® LAGOUTE to use his name in exclusivity for this famous cocktail in 1951”

LEJAY® Cassis in a KIR ROYAL® is a variant of the cocktail LE KIR®. It is LEJAY® Cassis combines with champagne (any dry good quality sparkling will work) to be tasted as a very French aperitif. This recipe is very easy to make: pour 25ml of LEJAY® Cassis into a champagne flute or a coupette and add top with champagne (or “Crémant de Bourgogne”). KIR ROYAL® is sometimes written KIR ROYALE® with an “e”: this is the same recipe based on LEJAY® Cassis®. Feel free to add a lemon twist or to drink it on ice during summer time !

LEJAY® Cassis is a premium product only available in bars, restaurants and wine shops. For information on “where to buy” just send an email to the following address: info@LEJAY®-cassis.com specifying that you are looking for LEJAY® Cassis. If you leave in the US there is a store locator in our website.

LEJAY® Cassis is a liqueur made from blackcurrant (cassis) berries in Dijon, Burgundy, France. Blackcurrant berries are harvested and sorted before being allowed to macerate for 8 to 10 weeks in alcohol. After extracting the juice, the two varieties are assembled with crystal sugar and an ingredient specific to the recipe of LEJAY® Cassis : the infusion of blackcurrant buds. LEJAY® is unfiltered and this is this know-how that brings to LEJAY® Cassis all its flavors and its authenticity.

“LEJAY® Cassis can be combined with whiskies to make wonderful cocktails. Peated whiskies also work very well with LEJAY® Cassis. Here are some examples:

KENTUCKY ROYAL: 20ml LEJAY® Cassis, 20ml of whiskey (Bourbon), 20ml of fresh lemon juice and champagne. Shake the ingredients (except the champagne) and then filter in a flute. Top champagne and garnish with lemon twist.
The PURPLE FASHION: 20mL of LEJAY® Cassis, 50ml of whiskey (Bourbon), a sugar soaked with Suze®, two Amarena cherries and a large orange peel. In a rock glass, crush the suze soaked in Suze® with the orange peel and add an Amarena cherry. Pour LEJAY® Cassis and the whiskey before filling with ice cubes. Finally, stir for dilution and decorate with a cherry Amarena.

“There are many cocktails marrying LEJAY® Cassis and vodka.
The BLUE VELVET: 25ml of LEJAY® Cassis , 50ml of vodka, 50ml of apple juice and five fresh blackberries. In a shaker, crush the blackberries and add all the ingredients. Mix and pour all in a glass (type martini glass) and decorate with a blackberry.
FRENCH MARTINI: 20ml of LEJAY® Cassis, 40ml of vodka, 20ml of pineapple juice and 5ml of fresh lemon juice. Mix all the ingredients in a shaker and pour into a martini glass. You can decorate it with a zest of lemon or a slice of pineapple.
LEJAY® BANG BANG: 20ml of LEJAY® Cassis, 20ml of vodka and a dash of Tabasco®. Pour all the ingredients into a shooter glass and decorate with a red pepper.
LEJAY® METROPOLITAN: 15ml of LEJAY® Cassis , 50ml of vodka, 20ml of lime juice and 20ml of cranberry juice. In a shaker mix all the ingredients then pour into a martini glass decorated with a lime zest.
The RUSSIAN SPRING PUNCH: 20ml of LEJAY® Cassis, 30ml of vodka, 15ml of lemon juice, 10ml of sugar syrup and champagne. In a punch glass filled with ice cubes, pour the ingredients before decorating with red fruits. “

“The combination of LEJAY® Cassis and gin brings a touch of subtlety to your cocktails.

The SLOE BURGUNDY: 20ml of LEJAY® Cassis, 50ml of gin, 10 coriander leaves, 25ml of lime juice, 50ml of white grape juice, Ginger Ale and two mezcal spoons (or peated whisky). In a shaker, mix all ingredients (except Ginger Ale and mezcal) and pour into a large glass. Top with Ginger Ale and mezcal.

LEJAY® BRAMBLE: 15ml of LEJAY® Cassis, 45ml of gin, 30ml of fresh lemon juice and 15ml of sugar syrup. Mix in a shaker and then pour into a rock glass filled with crushed ice. Gently add LEJAY® and garnish with a lemon twist.

LEJAY® PARISIAN: 35ml of LEJAY® Cassis, 35ml of gin and 35ml dry white vermouth. Mix all the ingredients in a shaker and serve in a martini glass, garnish with a lemon peel.

LEJAY® BELLUCI: 25ml of LEJAY® Cassis, 25ml of gin, 25ml of Campari® and Bitter San Pellegrino®. Mix LEJAY® Cassis, gin, and Campari® in a glass filled with ice cubes. Stir well before pouring into a large wine glass filled with 3/4 of ice cubes then top up with Bitter San Pellegrino. “

The energetic value in calories of LEJAY® Cassis is about 90kcal for a cocktail LE KIR® or ” Blanc Cassis” of 10cl.

LEJAY® Cassis is made with crystal sugar. This sugar comes from French beets grown in the north of France. Other options exist for sweetening liqueurs (syrups, isoglucose …) which are much cheaper but much less qualitative. At LEJAY®, we respect the traditions and our historic know-how of the creator of Crème de Cassis de Dijon.

LEJAY® Cassis is made of blackcurrant berries harvested in France and then macerated in alcohol for several weeks. After extracting the juice from the fruit, add the crystal sugar and then the infusion of blackcurrant buds. This ingredient brings all the authenticity of LEJAY® Cassis. The recipe invented by Auguste-Denis Lagoute in 1841 is a well-kept secret!