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This in Monin's Crème de Cassis liqueur, made with blackcurrants from Dijon. Of course, this'll be superb splashed in Champagne and sparkling wine, but blackcurrant also works well with herbal, spicy notes - try it with a herbal liqueur or something a little spicy (though probably not something too spicy...)
Juicy blackberries with a hint of pepper and maple syrup.
