A cordial made from the berries of an Eurasian currant plant. Also referred to as crème de cassis. It is blood-red, sweet, black currant-flavored liqueur. It dates back to the 16th century, first produced by monks in France as a cure for snakebites, jaundice, and "wretchedness". This cordial works well in pousse-cafés and cocktails, but is most commonly mixed with just vermouth, white wine, or soda water.