Crème de cassis is a sweet, dark red liqueur made from blackcurrants. It was first created in 1841 in the city of Dijon in the Burgundy region of France and is still produced there today. The quality of crème de cassis depends on the variety of fruit used, the content of the berries, and the production process. It is made from blackcurrants that are crushed and soaked in alcohol, with sugar subsequently added. Crème de cassis is used in several cocktails, including the popular wine cocktail, kir, and may also be served as an after-dinner liqueur or as a frappé. Bottles labeled “Crème de Cassis de Dijon” contain black currants grown in the city of Dijon, whereas the term “Cassis de Bourgogne” have black currants from the surrounding Burgundy region.