Kir Royal

10 ml JOHN’S Blackcurrant in a chilled flute, slowly topped with champagne or sparkling wine – the classic aperitif.

Kir

The original from Burgundy: 10 ml syrup and 100 ml chilled dry white wine, traditionally an Aligoté.

El Diablo

Shake 45 ml tequila, 20 ml lime juice and 15 ml syrup, strain over ice and top with ginger beer.

Alcohol-free Kir Royal

10–20 ml syrup in a flute, topped with alcohol-free sparkling wine – bubbly and deep red like the original.

Blackcurrant Ginger

30 ml syrup and a squeeze of lime over ice, topped with ginger beer – the El Diablo flavours without tequila.

Blackcurrant Iced Tea

150 ml cold black tea, 20 ml syrup and a slice of lemon over ice – dark, fruity and pleasantly tart.

Hot Blackcurrant Tea

Stir 20 ml syrup into hot black or fruit tea – bold in flavour and deep red in the cup.

Duck breast with blackcurrant sauce

Deglaze the pan with red wine, add 20–30 ml syrup and a dash of balsamic, reduce until syrupy – also good with venison.

Ice cream, pavlova & cream

Drizzle over vanilla ice cream, pavlova or creamy quark, or tint whipped cream with it – deep purple and pleasantly tart.