A Word From The Cook
“The first Kir Royale I ever tasted was in a lovely French Bistro in Paris. I don’t really like sweet drinks, so I was hesitant at first. I was delighted to discover that the perfect Kir is a crisp, refreshing, aperitif. Creme de Cassis gives it a light blackcurrant sweetness. For those who prefer more sweetness, a sugar cube can be added.”
- Chilled dry white wine
- Crème de cassis
- Kir Royale:
- Champagne or Prosecco
- (to stay with the French theme, stick with Champagne, but Prosecco tastes lovely too)
- Crème de cassis
- Champagne Cocktail (a.k.a Modified Kir Royale)
- Sugar cubes
- Garnish with lemon twist
- Step 1 – Make a Kir with Dry White Wine in a Wine Glass
- Pour the crème de cassis into a wine glass.
- Fill the glass with wine (use a ratio of about 1:5 one part cassis to 5 parts wine). You can vary the ratio, but avoid making a drink that’s too syrupy. Dry wine should be used to balance out the sweetness of the cassis.
- For an even lighter aperitif, you can substitute some chilled club soda, for a portion of the wine.
- Step 2 – Make a Classic French Kir Royale with Champagne in a Champagne Flute
- Pour the crème de cassis into a champagne flute.
- Fill the glass with champagne (use a ratio of about 1:5 one part cassis to 5 parts wine). You can vary the ratio, but avoid making a drink that’s too syrupy.
- For a sweeter drink, place a sugar cube at the bottom of the flute before adding the cassis.
- Step 3 – Make a Champagne Cocktail in a Champagne Flute
- Place a sugar cube in the bottom of a Champagne flute.
- Add a dash or two of bitters and the crème de cassis.
- Pour the Champagne.
- Garnish with a lemon twist.
- Enjoy this classic French cocktail and its variations.